1 lb. ground chuck, browned and drained
1 tbsp. Worcestershire sauce
salt and pepper, to taste
1/4 tsp. garlic powder
1/4 tsp. onion powder
thinly sliced potatoes (I just wash them and then slice thin, leaving the skin on but you can peel them and then slice them if preferred)
1 (8 oz.) can whole kernel corn
1 (8 oz.) can peas
1 (10 1/2 oz.) can chicken with rice soup
Crushed potato chips (sometimes I use crushed Cheese-Its)

Cook ground chuck with Worcestershire sauce until browned. Drain. Add salt, pepper, garlic powder, and onion powder. Mix well.

Layer in the following manner in a 4-quart casserole dish: 1/3 of the cooked ground chuck, enough slices of the potatoes to cover, can of corn, 1/3 of the cooked ground chuck, enough slices of the potatoes to cover, can of peas, 1/3 of the cooked ground chuck. Pour the soup over the top. Crush potato chips on top. Bake in 350°F oven for 1 hour.

Note: The liquid from the canned veggies and the soup will help to cook the potatoes. The potatoes need to be sliced thin to cook properly. Not potato chip thin, but thinner than 1/4-inch. You can substitute veg-all for the veggies I have mentioned. I have also done that in the past.

Submitted by: Carolyn Wood