2 lb. ground beef
1/2 c. stale bread (crumbled)
1 egg
1/4 c. milk
1 lb. carrots
1 onion, grated
1 box frozen peas, if desired
2 cans mushroom soup
12 to 15 potatoes

Mix meat, bread, egg and milk. Shape into egg shaped balls and brown in pan. Set aside.

Pare carrots and peel onion, boil until tender. Peel, boil, and mash potatoes. Mix soup with drippings from meat balls. Heat until bubbly, put meatballs, carrots, onions, and peas in large casserole dish. Pour soup over vegetables. Top with mashed potatoes, dribble with milk. Bake at 350 degrees about 25 minutes or until peaks are brown.