1 lb. ground beef
1/2 c. sliced celery
1/4 c. chopped onion
1 can vegetarian vegetable soup
1/2 tsp. salt
1/8 tsp. thyme leaves, crushed
2 c. seasoned mashed potatoes

In saucepan, cook celery and onion until tender; use shortening, if needed. Brown beef, stir to separate meat. Pour off fat. Stir in soup, salt, thyme. Pour into 1 1/2 quart casserole. Spoon potatoes around edge of casserole. Bake at 400 degrees for 25 minutes or until hot. Makes 4 servings.