1 lb. ground beef
1/2 c. chopped onion
1 (15 1/2 oz.) can cut green beans, drained
1 (10 3/4 oz.) can condensed tomato soup
1/4 c. water
3/4 tsp. salt
1/8 tsp. pepper
3 medium potatoes, peeled and quartered (1 lb.)
1 beaten egg
Milk
1/2 c. shredded American cheese (2 oz.)

In large skillet, cook meat and onion until meat is lightly browned and onion is tender; drain off fat. Stir in green beans, tomato soup, water, salt, and pepper; turn mixture into a 1 1/2 quart casserole.

Cook potatoes in boiling, salted water until tender, about 20 minutes; drain. Mash potatoes while hot; blend in egg. Add enough milk to make potatoes fluffy, yet stiff enough to hold their shape. Season to taste with salt and pepper.

Drop potatoes in mounds atop meat mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees until heated through, 25 to 30 minutes. Makes 4 to 6 servings.

Or prepare packaged instant mashed potatoes (enough for 4 servings) according to package directions, except omit the milk. Add 1 beaten egg; stir in a little milk, if necessary, to make potatoes fluffy, yet stiff enough to hold their shape. Season to taste with salt and pepper.