2 tbsp. cooking oil
1 med. onion, chopped
1 lb. ground beef
3/4 tsp. salt
1/4 tsp. pepper
1 (16 oz.) pkg. frozen mixed vegetables
1 (10 1/2 oz.) can condensed tomato soup
Potato Fluff Topper (below)
1/2 c. shredded American or cheddar cheese

Cook onion in hot oil until tender but not brown. Add meat and seasonings. Brown lightly. Cook frozen mixed vegetables as directed on package for 3 minutes and drain. Add drained vegetables and soup to meat mixture and pour into greased 1 1/2 quart casserole. Drop Potato Fluff Topper in mounds over meat. Sprinkle potatoes with cheese. Bake at 350 degrees for 25 minutes.

POTATO FLUFF TOPPER:

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

Mash potatoes while hot; add milk and egg. Season and drop in mounds over casserole.

NOTE: For speed, use packaged instant mashed potatoes. Prepare enough for 4 servings, according to package directions, but using only half the milk. Add egg to potatoes and season.