1 lb. ground beef
1 med. onion, chopped
1/2 tsp. salt
Dash pepper
14 1/2 oz. canned green beans (cut green beans, drained) 1 qt. home grown
10 3/4 oz. can tomato soup
1 1/3 c. water
2 tbsp. butter
1/4 tsp. salt
1/2 c. milk
1 1/3 c. instant mashed potato flakes
1 egg, beaten
1/2 c. (2 oz.) shredded cheddar cheese

Heat oven to 350 degrees. In skillet cook ground beef and onion until meat is no longer pink; drain. Stir in 1/2 teaspoon salt, pepper, green beans and soup. Spoon into 1 1/2-quart casserole. Set aside.

In saucepan heat water, butter and 1/4 teaspoon salt to rolling boil. Remove from heat. Stir milk and potato flakes with fork until potatoes are desired consistency. Stir in egg. Spoon potatoes in mounds over meat mixture. Sprinkle with cheese. Bake at 350 degrees for 25-30 minutes. Makes 4 servings.