1 lb. lean ground beef ½ medium onion, chopped ¾ teaspoon salt Dash pepper 10¾ oz. can condensed tomato soup 1&1/3 cups water 2 tablespoons margarine or butter ½ cup milk 1&1/3 cups mashed potato flakes 1 egg, beaten ½ cup (2 oz.) shredded Cheddar cheese
Heat oven to 350°F. In large skillet, cook ground beef and onion until beef is thoroughly cooked, stirring frequently. Drain. Stir in ½ teaspoon of the salt, pepper and soup. Spoon into ungreased 1½ quart casserole. In medium saucepan, bring water, margarine and remaining ¼ teaspoon salt to a rolling boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are of desired consistency. Stir in egg until well blended. Spoon potatoes in mounds over beef mixture. Sprinkle with cheese. Bake at 350°F. for 25 to 30 minutes or until thoroughly heated.
Makes 4 servings
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