This is a stick-to-your-ribs, old-fashioned casserole for when you just need meat, cheese, and potatoes without a lot of effort. Original recipe attributed to Donna Borders from The Woodland Chapel Cookbook, printed sometime after 1988. 

1 1/2 lbs. ground beef
1 onion, chopped fine
3-4 mustard greens, chopped and spines removed (optional; or add whichever surprise veggies you want)
parsley, salt, pepper to taste
grated/sliced cheddar or other cheese
1 can cream of celery soup
tater tots 

Sauté the ground beef and onion. Add the chopped greens (or any other veggies you want to hide in this casserole for surprise vitamins). Add parsley, salt, and pepper. If it’s a fattier grade of beef, drain it well. Add the can of soup.

Stir well and pour into a casserole dish (1 1/2 quart). Cover with tater tots, then a layer of cheese.

Bake at 350F for 30 minutes.