1 lb. ground beef
1 (16 oz.) can corn
3 med. potatoes, peeled & quartered
1 beaten egg
1/2 c. chopped onion
1 can condensed tomato soup
Milk
1/2 c. shredded American cheese

Cook ground beef and onion until meat is browned and onion is tender; drain off fat. Stir in corn, soup, 1/4 cup water, 3/4 teaspoon salt and 1/8 teaspoon pepper. Turn mixture into a 1 1/2 quart casserole.

In a covered pan cook potatoes in boiling salted water about 20 minutes or just until tender; drain. Mash while hot, stir in egg. Add enough milk to make potatoes fluffy yet stiff enough to hold their shape. Season with salt and pepper. Spread potatoes on meat mixture and sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.