1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
Dash of pepper
1 (16 oz.) can cut green beans, drained
1 (10 oz.) can condensed tomato soup (no water)
5 hot cooked med. potatoes or 4 servings of instant potatoes
1/2 c. warm milk
1 beaten egg
1/2 c. shredded cheese (I use med. cheddar)

In large skillet, cook meat and onion until meat is lightly browned, and onion is tender. Add salt and pepper. Add drained beans and tomato soup. Pour into greased 1 1/2 quart casserole. Mash potatoes while hot, add milk and egg. Season with salt and pepper. Spoon in mounds over casserole. Sprinkle on cheese. Bake at 350 degrees for 25-30 minutes. Serves 4-6.