Post by Baking_Bud on Jan 14, 2003 6:34:11 GMT -6
1 lb. ground beef
1 med. onion, chopped
1/2 tsp. salt
Dash of pepper
1 (14 1/2 oz.) can cut green beans, drained
1 (10 3/4 oz.) can tomato soup
1 1/3 c. water
2 tbsp. margarine or butter
1/4 tsp. salt
1/2 c. milk
1 1/3 c. mashed potato flakes
1 egg, beaten
1/2 c. (2 oz.) Cheddar cheese, shredded
Directions: Pre-heat oven to 350 degrees. In a skillet, cook ground beef and onion until meat is no longer pink; drain. Stir in 1/2 teaspoon salt, pepper, green beans and soup. Spoon into 1/2 quart casserole. Set aside. In saucepan, heat water, margarine and 1/4 teaspoon salt to rolling boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are desired consistency. Stir in egg. Spoon potato in mounds over meat mixture. Sprinkle with cheese. Bake at 350 degrees for 30 to 40 minutes.
NOTE: Tent with foil if the potatoes and cheese start to brown too much.
1 med. onion, chopped
1/2 tsp. salt
Dash of pepper
1 (14 1/2 oz.) can cut green beans, drained
1 (10 3/4 oz.) can tomato soup
1 1/3 c. water
2 tbsp. margarine or butter
1/4 tsp. salt
1/2 c. milk
1 1/3 c. mashed potato flakes
1 egg, beaten
1/2 c. (2 oz.) Cheddar cheese, shredded
Directions: Pre-heat oven to 350 degrees. In a skillet, cook ground beef and onion until meat is no longer pink; drain. Stir in 1/2 teaspoon salt, pepper, green beans and soup. Spoon into 1/2 quart casserole. Set aside. In saucepan, heat water, margarine and 1/4 teaspoon salt to rolling boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are desired consistency. Stir in egg. Spoon potato in mounds over meat mixture. Sprinkle with cheese. Bake at 350 degrees for 30 to 40 minutes.
NOTE: Tent with foil if the potatoes and cheese start to brown too much.