1 1/2 lb. ground chuck
1 clove garlic, crushed
1/8 tsp. pepper
6 med. potatoes, pared, cut in 1/4" thick slices
2 med. onions, sliced
1 can (10 1/2 oz.) golden mushroom soup, undiluted

Saute chuck in skillet until brown, about 10 minutes. Drain off fat. Stir in garlic, 1/2 teaspoon salt and the pepper. In 2 1/2 quart casserole, place half the potato slices, then half the onion; add the browned meat; top with remaining potato and onion. Sprinkle with 1/2 teaspoon salt. Add soup, spreading evenly over all. Bake, covered, at 350 degrees for 1 1/2 hours. 5-6 servings. Serve with catsup if desired.