1 lb. ground beef
1 c. celery, diced
4 lg. potatoes
Salt & pepper
4 lg. carrots
1 can tomato soup
1 diced onion

Brown meat in skillet; drain. Slice raw potatoes and carrots in baking dish. Put browned and drained meat in alternate layers with potatoes and carrots.

Mix tomato soup with water and pour thinned soup mixture over entire casserole. Bake, covered at 375 degrees for 1 1/2 hours.