2 lg. onions
1/4 c. uncooked rice
2 lg. potatoes
1 (1 lb.) can kidney beans, drained OR Van Camp pork 'n beans, mashed, if desired
1 lb. ground chuck
2 stalks celery, chopped
1 green pepper, chopped
1 (8 oz.) can tomato soup
1/2 c. water

Spread 2 tablespoons cooking oil in bottom of a large flat casserole dish. Arrange raw ingredients in layers as follows. Onions, sliced very thin; ground chuck; rice; celery; potatoes, sliced thin, sprinkled with salt to taste; green pepper; beans of your choice; tomato soup if using kidney beans - do not use if you choose to use pork 'n beans; pour water evenly over casserole.

Cover with foil. Bake at 350 degrees for 2 hours. Serve with salad and bread. Makes an excellent left over, hot or cold. When served as left over, can sprinkle Cheddar cheese over top and warm.