2 lbs. ground chuck
2 -3 c. carrots, thinly sliced
2 - 3 c. potatoes, thinly sliced
1 can cream of celery soup
1/4 c. chopped onion
salt and pepper to taste

Add chopped onion to ground chuck and cook until no pink is left. Drain well. Season with salt and pepper and place in the bottom of a casserole dish. Cover with sliced carrots and then potatoes. Mix soup with enough water to make 2 cups. Pour over the potatoes. Cover and bake at 350 until potatoes are done, approximately 35-40 minutes.