1 lb. ground beef
1 medium onion, chopped
1/2 tsp. salt
Dash pepper
14 1/2 oz. canned corn, drained
1 can cream of mushroom soup
1 1/3 c. water
2 tbsp. butter
1/4 tsp. salt
1/2 c. milk
1 1/3 c. instant mashed potatoes
1 egg, beaten
1/2 c. cheddar cheese, shredded

Heat oven to 350 degrees. In skillet, brown ground beef and onion, drain. Stir in 1/2 tsp. salt, pepper, corn and soup. Spoon into 1 1/2 quart casserole. Set aside. In saucepan, heat water, butter and 1/4 teaspoon salt to rolling boil. Remove from heat. Stir in milk and instant potatoes with fork until potatoes are desired consistency. Stir in egg. Spoon potatoes in mounds over meat mixture. Sprinkle with cheese. Bake at 350 degrees for 25-30 minutes.