4 lb. potatoes, peeled and thinly sliced (12 cups)
2 (17 oz.) cans whole kernel corn, drained
1 c. chopped green pepper
2 c. chopped onion (2 lg.)
4 c. sliced carrot (8 med.)
3 lbs. ground beef
1 (15 oz.) can tomato sauce
2 c. shredded sharp American cheese (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 carrot 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; sprinkle with cheese. Let stand 10 to 15 minutes before serving. Makes 2 casseroles, 8 or 9 servings each.