2 pounds Hamburg 
Chopped onion 
2 cups green beans or mixed vegetables 
(or any combination of vegies - Liz used green beans and carrots) 
2 cans Cream of Mushroom soup 
Frozen Tater Tots 

Brown hamburg and onion in skillet, drain and pat into the bottom of an 9 x 13 pan.  Add the vegetables to make the second layer.  Add the mushroom soup.  Cover with tater tots.  Bake in a 350 oven for 1 hour. 

NOTE: This was tasty as it is but be adventuresome and add seasonings to your liking.  Liz served this with freshly baked dinner rolls and some of her home made peach preserves. 

 A variation 
Randi Hall makes this same dish with the first four ingredients and uses mashed potatoes mixed with 1/4 cup of grated cheddar cheese as the potato topping. Before baking she sprinkles an additional 1/4 cup of grated cheese on top and bakes in a 425 degree oven.