3 lg. potatoes, thinly sliced
5 carrots, quartered
1 sm. onion, diced
2 tbsp. butter
1 lb. lean ground meat
1 tbsp. catsup
1 (10 1/2 oz.) can cream of mushroom soup
1 (4 oz.) can button mushrooms, drained
2 tbsp. butter
1 (3 1/2 oz.) can French fried onion rings

Parboil potatoes and carrots for 20 minutes. Saute onion in 2 tablespoons butter; add beef and cook until it turns gray. Butter a 2 1/2 quart casserole dish. Alternate layers of beef-onion mixture and vegetables. Mix catsup with soup and pour over casserole. Saute mushrooms in 2 tablespoons butter and place on top of casserole. Sprinkle onion rings over mushrooms. Bake at 350 degrees about 20 minutes or until onion rings are brown and crisp. 6 servings.