One of my favorite recipes! Though it may not be a "Company" dish, when it is served to friends, they all come back for seconds.
I first found the beginnings of this recipe published in a 1971 Better Homes and Gardens, All-Time Favorites booklet where it won their #1 favorite casserole award. I've since seen variations of it in other publications.
Lynn Ashley, arlington va us
1 lb ground beef 1 med onion, chopped 1 can condensed tomato soup, 10.7oz 3/4 lb green beans, cooked, cut 1 inch long 1/2 tsp salt black pepper
5 med potatoes, cooked, peeled 2 TBS butter 1/2 cup milk, warm 1 egg, beaten 1/2 tsp salt (or to taste) black pepper 1/2 cup cheddar cheese, grated
Sauté onion and ground beef. Drain. Add soup, beans, salt and pepper. Place in a greased casserole. Mash the potatoes while hot; mix in the butter, milk, egg, salt and pepper. Spoon the potatoes in mounds over the casserole. Sprinkle with cheese. Bake in 350 F oven for 25 to 30 minutes.
The original recipe calls for canned beans and processed American cheese. I have tried substituting tomato and spaghetti sauce for the tomato soup, but it is not nearly as good. So much so, that I will not make the dish if I don't have tomato soup on hand.
To achieve the potato "donut" effect shown in the photo below, you will need a very large, shallow dish. Using a more "normal" size casserole dish, I usually spread the pie completely with the potatoes in the style of a Shepherd's Pie
Lynn Ashley, 19981228.