Ingredients:

Mashed Potatoes* or one 24-ounce package refrigerated mashed potatoes

1 ¼ pounds lean ground beef

½ cup chopped onion (1 medium)

¼ teaspoon salt

Dash black pepper

2 ½ cups fresh or frozen cut green beans, thawed

1 10.75 ounce can condensed tomato soup

½ cup Cheddar cheese, shredded

Directions:

Step 1  Prepare mashed potatoes; set aside.

Step 2  In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt andpepper.

Step 3  Stir in fresh or thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole.

Step 4  Spoon mashed potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and alarge star tip).

Step 5  Sprinkle cheese over the potatoes.

Step 6  Bake, uncovered, in a 350-degree F oven for 30 to 35, adding cheese the last 10 minutes, or until mixtureis bubbly and cheese begins to brown. Makes 6 servings.

Three Options for Mashed Potatoes:

1. Use four servings of refrigerated mashed potatoes.

2. Prepare 4 servings of instant mashed potatoes according to package directions, except reserve themilk. Add egg and season to taste with salt and pepper. Add enough reserved milk so potatoes are stiffenough to hold their shape.

3. Make mashed potatoes using 5 medium potatoes.

Nutritional Information: