1 can (10.5 oz) cream of chicken soup
1 cup milk
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
Directions:
Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add the ground beef, cooking until browned.
Stir in the cream of chicken soup, milk, oregano, garlic powder, salt, and pepper. Add the diced carrots, peas, and corn. Simmer for 5 minutes.