Brown 1 pound ground beef with 1 chopped up onion. Salt (I omit) & pepper to taste.
Combine in a large (9x13) baking dish with:
1 can french cut green beans drained (1/2 a package of frozen french cut green beans, thawed if I remember)
1 can crinkle cut carrots drained (1 generous cup frozen carrots, steamed until very tender)
1 can cream of mushroom soup (1 can 25% less sodium cream of mushroom soup)
1 can classic vegetable beef soup (I left this one alone since using frozen veggies and less sodium C0M already reduces the salt significantly)
Top with 6-8 servings worth of instant mashed potatoes and cheese 6-8 ounces.
(We have reasonably perfected using home made mashed potatoes for this. I steam the potatoes for mashing [2-3 pounds or so]. Mash with sour cream, salt, lots of pepper and a little cheese to hold them together)
Bake @ 350 degrees for 30-45 minutes until cheese is melted and it is bubbly. Let cool slightly to setup before
The next attempt is to make the sauce for the base entirely from scratch. While I appreciate that it has been requested, I do love cream of mushroom soup.