Jiffy Cornbread Casserole

1/2 medium onion, chopped
1/2 large bell pepper, chopped
1 lb. ground beef
1 can (10.75 oz) condensed cream of mushroom soup (98 percent fat free)
Salt & pepper, to taste
1 box Jiffy Corn Muffin Mix
1 egg
1/3 c. milk

*See tips for various substitutes*

Substitutions can be made as desired.
(i.e.):
- Lean ground beef or ground turkey for ground beef
- Bell pepper and onion, more or less to taste
- Use regular, reduced sodium or low fat soup
- Use any cream of... soup desired
- Substitute egg with Flax (3 tbsp water & 1 tbsp ground
flax seed or 3 tbsp of prepared flax gel)
- Use low-fat milk

In a large skillet, cook onion, bell pepper and ground beef, stirring often until beef is fully browned. Drain. Return meat to pan and stir in soup adding salt & pepper to taste. Spread meat mixture into a lightly greased 8x8 casseole dish. In a medium bowl, combine Jiffy mix, egg & milk. Spread the meat mixture with the Jiffy mix and bake at 400 degrees for 15-20 mins until golden brown.

Serving Size: Makes 8 - 2x4 inch servings