Recipe: Hamburger Pie (using tomato soup, Better Homes and Gardens, 1950's)

HAMBURGER PIE

1 medium onion, chopped
Oil
1 pound ground beef
Salt and ground black pepper
1 (1 pound can) cut green beans (2 cups), drained (or 1/2 pound fresh green beans, cooked and drained)
1 (10 3/4 ounce) can condensed cream of condensed tomato soup
5 medium potatoes, cooked*
1/2 cup warm milk
1 egg, beaten
Salt and pepper
1/2 cup shredded process American cheese (optional)

Cook onion in small amount of hot oil until tender but not brown.

Add meat, 3/4 teaspoon salt and dash of ground black pepper; brown lightly.

Add drained beans and (undiluted) soup; pour into greased 1 1/2-quart casserole.

Mash potatoes while hot; add milk, egg, salt and pepper. Drop in mounds over meat. If you like, sprinkle potatoes with 1/2 cup shredded process American cheese.

Bake in moderate oven (350 degrees F) 25 to 30 minutes.

*For speed, you may use packaged instant potatoes. Prepare (enough for 4 servings) according to package directions, but add last of liquid slowly so you can omit a little if necessary to make potatoes stiff enough to hold shape.

Makes 6 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com (about the collection)
Source: Vintage magazine recipe clipping, Better Homes & Gardens magazine, September, 1959