1 can Campbell's cream of mushroom soup
1 lb. ground beef
1/4 c. finely chopped onion
1 egg, slightly beaten
1/4 c. fine dry bread crumbs
2 tbsp. parsley
1/4 tsp. salt
Dash of pepper
2 c. mashed potatoes (if I have left over potatoes I use them)
1/2 c. shredded Cheddar cheese

Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into a deep 9 inch pie plate. Bake at 350 degrees for 25 minutes (spoon off fat). Frost with potatoes. Top with remaining soup and cheese. Bake 10 minutes more or until cheese has melted. Make a lettuce salad and open can of vegetables and you have a meal in a hurry.