Potato Stroganoff Casserole

1 1/3 c. water
2 tbl. Butter
½ c. milk
1 ½ c. instant mashed potato flakes
1 to ½ lb. ground beef
1/3 c. chopped onion
1 (8 oz. pkg.) brown gravy mix
½ c. water
1 – 2 (5 oz.) jar(s) sliced mushrooms, drained
1 c. sour cream
¼ tsp. dill week
paprika to taste

Heat oven to 350 ºF. In medium saucepan, combine 1 1/3 c. water and butter. Bring to a boil. Remove from heat. Add milk and potato flakes. Stir and set aside. In large skillet, brown beef and onion. Drain. Add gravy mix, 1.2 c. water and mushrooms. Cook and stir until thickened. Remove from heat. Stir in sour cream and dill weed/ Spoon into ungreased 1 ½ qt. casserole. Top with mashed potatoes and sprinkle with paprika. Bake at 350 ºF for 15 to 20 minutes or until thoroughly heated.
NANCY'S KITCHEN