1 lb. ground beef
1 onion, chopped
1 (14 1/2 oz.) green beans, drained
1 (16 oz.) mixed vegetables, drained
1 (10 3/4 oz.) can tomato soup
2 tbsp. butter
1/2 c. milk
1 egg, beaten
1/2 tsp. salt
Dash of pepper
1 1/3 c. water
1/4 tsp. salt
1 1/3 c. instant potato flakes
1/2 c. (2 oz.) cheddar cheese, shredded

Heat oven to 350 degrees. In skillet, cook ground beef and onion until meat is no longer pink. Drain. Stir in 1/2 teaspoon salt, pepper, green beans, mixed vegetables and tomato soup. Spoon into 1 1/2 quart casserole dish, set aside. In saucepan, heat water, butter and 1/4 teaspoon salt to rolling boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are desired consistency. Stir in egg. Spoon in mounds over meat mixture. Sprinkle with cheese. Bake at 350 degrees for 25 to 35 minutes.