Ingredients

• 4 cups frozen, seasoned potato puffs
• 1 large shallot
• 1 tablespoon canola oil
• 1 lb ground beef
• 8 oz sliced white mushrooms
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup whole milk
• 2 cups frozen peas and carrots
• 1 refrigerated rolled pie crust

Steps

1. Preheat oven to 400°F. Arrange potatoes in 9-inch square baking dish; bake 12–14 minutes until golden.
2. Meanwhile, chop shallot finely. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shallots and ground beef; brown 5–7 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Add mushrooms; cook and stir 2–3 minutes until mushrooms are tender.
3. Stir in soup, milk, and peas and carrots; cook and stir 2–3 minutes until hot and blended. Remove pan from heat.
4. Remove potatoes from oven; top with ground beef mixture. Arrange pie crust carefully over top of baking dish; trim or fold over edge of crust to fit, then crimp to seal. Bake 25–30 minutes until crust is golden. Let stand 5 minutes to cool. Serve.

Ingredients

• 2 (5.3-oz) containers Greek yogurt with honey
• ½ cup whipped cream cheese
• 6 cups red or green seedless grapes (2 lb)
• ¼ cup brown sugar
• ¼ cup chopped pecans (or walnuts)

Steps

1. Combine yogurt and cream cheese; stir in grapes.
2. Combine brown sugar and nuts; sprinkle over salad. Chill until ready to serve.