1 lb. ground beef
1/2 tsp. salt
1 (16 oz.) can green beans
5 hot cooked med. potatoes
1/2 c. warm milk
1 beaten egg
1/2 c. shredded cheese
1/2 c. chopped onion
Dash of pepper
1 (10 3/4 oz.) can tomato soup

In a large skillet, cook meat and onion until meat is lightly brown and onion tender. Add salt and pepper. Add drained beans and soup. Pour into 1 1/2 quart casserole. Cover with mashed potatoes. Bake 12-15 minutes, 350 degrees.

Cover with shredded cheese and bake 12-15 minutes longer. You may use instant mashed potatoes, using the 6 serving recipe putting in 1 beaten egg after the milk, then thin to desired thickness with milk.