1 lb. ground beef
1/2 c. chopped onion
1/3 c. chopped celery
1/4 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
1 (16 oz.) can sliced green beans, drained

TOPPING:

1 1/2 c. water
2 tbsp. butter
1/2 tsp. salt
1/2 c. milk
1 1/2 c. Hungry Jack mashed potato flakes
2 oz. shredded cheddar cheese (1/2 c.)

Heat oven to 350 degrees. Lightly grease 8 inch square or 2 quart baking dish. In large skillet, brown ground beef, onion and celery; drain. Stir in salt, pepper and soup. Simmer while preparing topping. In medium saucepan, heat water, butter, and salt to boiling; remove from heat. Add milk and potato flakes. Stir in 1/4 cup cheese (reserve rest for later). Spread meat mixture in prepared dish; layer with beans. Spoon potato topping over beans and swirl with back of spoon. Sprinkle with reserved cheese. Bake at 350 degrees for 25- 30 minutes. 4 servings.