1/2 cup chopped onion
1 (16 oz.) can cut green beans, drained
1 can tomato soup
3 med. potatoes, peeled and quartered (1 lb.)
1 beaten egg
Milk
1/2 cup shredded American cheese
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| HAMBURGER PIE II | |||
| Yields 4-6 | |||
| 1 lb. ground beef 1/2 cup chopped onion 1 (16 oz.) can cut green beans, drained 1 can tomato soup 3 med. potatoes, peeled and quartered (1 lb.) 1 beaten egg Milk 1/2 cup shredded American cheese |
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| In a large skillet cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, soup, 1/4 cup water, 3/4 tsp. salt and 1/8 tsp. pepper. Turn mixture into a 1-1/2 qt. 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 a top meat mixture. Sprinkle with cheese. Bake, covered, in a 350 oven for 25-30 minutes or until heated through. | |||