1 cup sliced onion (about 1 medium)
2 medium carrots, sliced (1 cup)
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 cups sliced fresh mushrooms
1 jar (14 oz) tomato pasta sauce (any variety) (1 1/2 cups)
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potato mix pouch
2 tablespoons shredded fresh Parmesan cheese
Heat oven to 375°F. Spray 2-quart casserole or 11x7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown. Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole. Make potatoes as directed on pouch using water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all. Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.