2 c. cooked cubed beef
4 cooked potatoes
1 cooked turnip
2 cooked carrots
1 cooked onion
1 qt. tomatoes
4 tbsp. flour
Salt and pepper to taste
1 c. soup stock

Arrange beef and vegetables in layers in buttered casserole, seasoning each layer with salt and pepper and flour. Pour soup over top. Bake at 350 degrees for 20 minutes.

This recipe is very good the day after you make soup and have leftovers. Put all the soup vegetables left with the left meat and make a second meal.