1 lb. ground beef
1/2 c. chopped onion
1 (15 1/2 oz.) can green
1 (10 3/4 oz.) can tomato soup
1/4 c. water
3/4 tsp. salt
1/8 tsp. pepper
3 medium potatoes, peeled and
1 beaten egg
1/2 c. shredded Cheddar cheese
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 until tender;
drain. Mash potatoes while hot; blend in egg. Add enough
milk to make fluffy, yet stiff enough to hold their shape.
Season to taste. 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.
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