1 can tomato soup
1 lb. hamburger
1 can whole kernel corn
mashed potatoes
1/2 c. shredded Cheddar cheese
salt and pepper to taste
garlic powder

Defrost and cook hamburger in large saucepan. Drain grease. On medium heat, add tomato soup and 3/4 can water. Season with salt, pepper and garlic salt. Mix well. Cook about 5 minutes, stirring occasionally. Add 3/4 can corn. Cook 5 minutes more, stirring occasionally. Reduce heat to low. Add cheese to hot mashed potatoes. Stir until cheese is melted into potatoes. Serve tomato-hamburger mixture on top of potatoes.