1 cup sliced green beans (about 1/2 inch)
1/4 cup dry white wine
1/2 pound ground round
1/4 cup all-purpose flour
1 (14.5-ounce) can whole tomatoes, chopped with juice included
1 cup chopped onion
1 large garlic clove, minced
1/4 tsp. salt
1 tsp. dried oregano
1/8 tsp. pepper
1 tsp. dried basil
1 1/2 pounds baking potatoes, peeled and cubed
1/4 tsp. dried thyme
3 cups quartered white button mushrooms
1/3 cup 1% milk
salt and pepper to taste

Steam green beans about 3 minutes or until tender. Set aside. Cook meat, onion, and garlic in a large nonstick skillet over med.-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in oregano, basil and thyme; cook over med.-high heat 1 minute. Add mushrooms; cook 2 minutes. Stir in flour. Gradually add wine, stirring constantly. Add tomatoes, salt and pepper; cook 3 minutes or until thickened, stirring frequently. Remove from heat; add green beans. Spoon meat mixture into non-stick casserole pan. Bring potatoes in water to a boil, reduce to simmer and cook 20 minutes or until tender. Drain potatoes, add milk, and salt and pepper to taste. Beat potatoes until smooth. Spread mashed potatoes over meat mixture and bake at 375 degrees for 30 minutes. Broil casserole 5 minutes or until potatoes are browned.

Serves 4.