1 lg. onion, diced
1 lb. lean hamburg or ground chicken
1 c. diced carrots
1 c. frozen peas
1 can condensed tomato soup (low sodium), undiluted
2 to 4 tbsp. ketchup
1 tsp. chili powder (or to taste)
Grated sharp cheese for topping

Saute onion until softened. Add hamburg and cook until it loses its red color, breaking it up as it cooks.

Meanwhile, cook carrots for about 10 minutes. Add frozen peas and cook about 5 minutes longer or until done; drain. Stir undiluted soup into hamburg mixture, adding ketchup and chili powder. Stir in drained vegetables. Put into 8 x 8 x 2 inch pan or 2 quart casserole. Sprinkle top with grated cheese. Bake at 350 degrees for 20 to 30 minutes or until cheese is melted and mixture is bubbling around edges.

Variation: Stir grated cheese into meat mixture. Place in casserole. Top with mashed potato topping and bake at 350 degrees for 30-40 minutes until potatoes are golden brown.

TOPPING:

5 med. potatoes, cooked
1/2 c. warm milk
1 beaten egg
Salt and pepper to taste

Mash potatoes; add remaining ingredients. Spoon over meat mixture, forming nine or ten mounds.