Ground Beef Stroganoff with Potato Balls

1 1/2 lb. ground beef
1/2 c. chopped onion
1/4 c. flour
3/4 c. beef consommé
1/2 tsp. salt
1/8 tsp. pepper
1 can cream of mushroom soup
1 c. sour cream
Instant mashed potatoes or leftover mashed potatoes
Velveeta cheese, cubed
Crushed corn flakes

Brown ground beef and onion; drain. Stir in consommé, flour, salt and pepper. Cook until thick. Stir in soup and sour cream. Pour into 2 1/2-quart casserole. Shape the potatoes into balls the size of an egg; place a cube of cheese in the center of each. Roll each ball in crushed corn flakes. Place on top of meat mixture. Bake at 350° for 20 to 25 minutes.

Michelle Larson