1 lb. ground beef
1/2 c. chopped onion
1 (15 oz.) can cut green beans, drained
1 (10 3/4 oz.) can condensed tomato soup
1/4 c. water
3/4 tsp. salt
1/8 tsp. pepper
3 med. potatoes, peeled and quartered (1 lb.)
1 beaten egg
Milk
1/2 c. shredded American cheese

In large skillet cook meat and onion until meat is lightly browned 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 salted 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.

Or prepare packaged instant (enough for 4 servings) potatoes according to package directions, except omit milk. Add 1 beaten egg, stir in a little milk, if necessary. Season to taste with salt and pepper.