4 lbs. potatoes, peeled and thinly sliced (12 c.)
2 (17 oz.) cans whole kernel corn, drained
1 c. chopped green pepper
2 c. chopped onion (2 large)
4 c. sliced carrots (8 medium)
3 lbs. ground beef
15 oz. can tomato sauce
2 c. American sharp cheese, shredded (8 oz.)

Divide potatoes between two 12 x 7 1/2 x 2 inch baking dishes. Season with salt and pepper. Arrange corn and green pepper over potatoes in each casserole. Layer the onion, then the carrots in each. Crumble beef evenly over the vegetables; sprinkle with more salt and pepper. Pat gently to smooth. Top each casserole with tomato sauce. Bake covered at 350 degrees for 2 hours. Uncover and sprinkle with cheese. Let stand 10-15 minutes before serving.