Start by preheating the oven to 350 degrees and then start peeling and cutting your potatoes (about 1 1/2 lbs of white potatoes). I cut them small so they cook faster. Put them in a medium sauce pan and cover barely with water. Cover and bring to a boil. Continue boiling till the potatoes are fork tender (about 10 minutes for the small ones). While those are cooking, dice 1 yellow onion (you need about 1 C), and then brown 1 lb of ground beef with the onion. Once done, drain and return to the pan. Add 3/4 C A-1 Sauce (note I only had 2/3 C so I added Worcestershire sauce to get to the 3/4 C line and it was yummy). Heat to a boil and simmer about 5-7 minutes.
While that is simmering, the potatoes should be done. Drain them and return them to the pan. Using a potato masher, mash the potatoes with 1/2 C butter, 1/4 C milk, and sat and pepper to taste. Mash well because you can’t spread chunks. When the meat is done simmering, spoon or pour it into a square baking dish (1 quart) and spread evenly. Top with the mashed potatoes, and spread evenly (I found that it worked best by spooning a few dollops of potatoes across he top and kind of merging them together then spreading to the edges). I like the look of the potatoes topped with some pepper, so I add some to the top and then bake for 15 minutes.
While this is baking, drain a can of green beans, then pour them in a small sauce pan. Add about 2 tbsp butter and turn on low. Heat stirring till the butter is melted and green beans are heated through. Turn the heat to simmer and stir occasionally if the casserole is still cooking.
When the casserole is done, serve it all up with the casserole spooned out and the green beans on the side. Enjoy!