1 lb. ground beef
1/2 c. chopped onion
15 1/2 oz. can cut green beans, drained
10 oz. can condensed tomato soup
1/4 c. water
1 tsp. salt
1 tsp. pepper
3 med. potatoes, peeled and quartered (1 lb.)
1 beaten egg
Milk
1/2 c. shredded American cheese (2 oz.)

In large skillet cook meat and onion until meat is lightly brown and onion is tender; drain off fat. Stir in green beans, tomato soup, water, salt and pepper; turn mixture into a 1 1/2 quart casserole. Cook potatoes in boiling water until tender, about 20 minutes; drain. Mash potatoes while hot; blend in egg. Add enough milk to make potatoes fluffy, yet stiff enough to hold their shape. Season to taste with salt and pepper. Drop potatoes in mounds atop meat mixture. Sprinkle with cheese. Bake, uncovered at 350 degrees until heated through, 25 to 30 minutes. Makes 4 to 6 servings.

Or prepare packaged instant mashed potatoes (enough for 4 servings) according to package direction, except omit the milk. Add 1 beaten egg; stir in a little milk, if necessary.