1 1/2 cups coarsely chopped onions
1 medium green bell pepper, cut in 1-inch bite-size strips
1 package (8 oz) white button mushrooms, sliced
1 tablespoon Montreal steak grill seasoning
8 oz Kraft™ Velveeta™ cheese product, cubed (from 16-oz package)
1/4 cup Progresso™ beef flavored broth (from 32-oz carton)
1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
Water, butter and milk called for on potato pouch
1/2 cup shredded Cheddar cheese (2 oz), if desired
Chopped Italian (flat-leaf) parsley, if desired
Heat oven to 350°F. In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 6 to 8 minutes or until beef is no longer pink; drain. Add mushrooms and grill seasoning to skillet. Cook 3 to 5 minutes, stirring occasionally, until mushrooms start to soften. Reduce heat to medium-low; stir in Velveeta™ cheese and broth. Cook and stir 1 to 2 minutes or until cheese is melted; transfer to ungreased 2-quart casserole or glass baking dish. Make potatoes as directed on pouch. Spoon potatoes onto hot beef mixture in casserole. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with Cheddar cheese; bake 2 to 5 minutes or until cheese is melted. Garnish with parsley before serving.