• 2 1/2 lbs. lean ground beef
• 1 cup chopped onion
• 1/2 teaspoon salt
• several dashes black pepper
• 5 cups frozen cut green beans, thawed
• 2 (10.75 oz.) cans condensed tomato soup
• 2 (24 oz.) packages refrigerated mashed potatoes
• 1 cup (4 oz.) shredded processed American cheese

1.  Preheat oven to 350 degrees.  Grease two 2-quart rectangular baking dishes; set aside.  In an extra-large skillet, cook meat and onion until meat is brown and onion is tender, stirring to break up meat.  Drain off fat.  Add the salt and pepper.  Stir in beans and soup.  Divide mixture between prepared baking dishes.

2.  Spoon potatoes in mounds on top of bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip).  Sprinkle cheese over the potatoes.

3.  Bake, uncovered, for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

Makes 12 servings.