2 lbs. ground beef
1 lg. onion, chopped
1 bell and/or hot pepper
1/4 c. milk
1 can cream of celery & cream of mushroom soup
1 tsp. salt
1/2 tsp. pepper
1 sm. can mushrooms, chopped (optional)
2 cans string beans, drained
4 to 6 c. prepared instant potatoes

Brown and drain ground beef, onion, bell and/or hot pepper and set aside. Mix in large oblong baking dish: 1/4 cup milk, 1 can cream of celery and cream of mushroom soups, 1 teaspoon salt, 1/2 teaspoon pepper and 1 small can chopped mushrooms (optional). Top soup mix with 1 quart home canned or 2 cans drained string beans. Top beans with meat mixture. Top meat with 4 to 6 cups prepared instant potatoes dropped by spoonfuls and dot peaks of potatoes with 1 tablespoon butter. Bake at 350 degrees for 15 minutes. Top all with 1 cup grated cheese (your favorite) and bake another 10 minutes until hot and bubbly. Can add to soup mix for taste; pinches of parsley, Italian seasonings, garlic, and oregano.