This recipe was given to me by Kelly Kester Benzel on October 2, 2004. I first made it on October 3, 2004. You can add one can of cream of celery soup to the ground chuck and onion mixture if you'd like, but Kelly's husband Nate likes it best without. I even put some shredded sharp cheese on top of the potatoes.
1 pound ground chuck
1/2 cup onion, diced
1 can (10 3/4-oz.) condensed cream of celery soup (optional)
1 can (14 1/2-oz.) whole kernel corn (or mixed vegetables), drained
mashed potatoes (about 4 cups)*see recipe below
Brown ground chuck and onion in a large frying pan over medium heat. Stir in cream of celery soup if you are using it. Place meat mixture in a 9x9-inch baking pan. Top with 1 can of drained vegetables, either corn or mixed vegetable. Place mashed potatoes on top. Bake in 350 degree oven until hot, about 30 minutes.
To make mashed potatoes: Cook 5 cups of diced, peeled potatoes in water to cover in boiling water for 20 minutes. Drain potatoes. Heat 1/4 cup butter, 1/2 cup milk, 1/2 teaspoon salt until hot (do not boil). Use an electric mixer to mash potatoes and milk mixture until creamy.