1 lb. ground beef
1/2 c. chopped onion
1 (16 oz.) can cut green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
3 med. potatoes, peeled
1 beaten egg
Milk
1/2 c. shredded American cheese (2 oz.)

In a large skillet cook ground beef and onion until meat is browned and onion is tender; drain off fat. Stir in beans, soup, 1/4 cup water, 3/4 teaspoon salt and 1/8 teaspoon pepper. Turn mixture into a 1 1/2 quart casserole.

In a covered pan cook potatoes in boiling salted water about 20 minutes or just until tender; drain. Mash while hot; stir in egg. Add enough milk to make potatoes, fluffy, yet stiff enough to hold their shape. Season with salt and pepper. Drop potatoes in mounds atop meat mixture. Sprinkle with cheese.

Bake, uncovered, in a 350 degree oven for 25 to 30 minutes or until heated through. Makes 4 to 6 servings.

NOTE: You can substitute green beans with 1 (16 oz.) whole kernel corn.