1 lb. ground chuck
1 med. onion, chopped (1/2 c.)
1/4 tsp. pepper
1 can (16 oz.) cut green beans, drained
1 can (10 3/4 oz.) condensed tomato soup
1 1/3 c. water
1/3 c. milk
2 tbsp. butter
1 1/2 c. instant cream potatoes
1 egg, slightly beaten

Preheat oven 375 degrees. Cook beef and onion in skillet until beef is brown; drain. Stir in pepper, beans and soup. Spoon into ungreased 2 quart casserole.

Heat water, milk and butter to boiling in 2 quart saucepan; stir in potatoes. Stir in egg. Spoon in 6 mounds onto beef mixture. Bake 30 minutes.