5 c. raw potatoes, cubed
1 lg. onion, thinly sliced
3 tbsp. sweet butter
3 lbs. ground round
2 med. green peppers, thinly sliced
1 c. uncooked rice
1 can condensed mock-turtle soup
1 can tomatoes, chopped
Salt, basil, thyme

Preheat oven to 350 degrees (177 Centigrade). In 4 quart casserole, place potatoes evenly over bottom of dish. Sprinkle with salt, basil and thyme. Cover potatoes with layer of sliced onions. Sprinkle lightly with salt, basil and thyme. Melt butter in a large, heavy skillet. Lightly brown the ground round, breaking into small pieces with a fork. Place meat and meat drippings in a layer over the onion. Sprinkle with salt, basil and thyme. Place peppers in a layer on top of meat. Sprinkle with salt, basil and thyme. Pour soup over rice. Place tomatoes on top of casserole. Sprinkle with salt, basil and thyme. Bake 2 hours. Serve with a salad of mixed greens, sliced zucchini and radishes tossed with an oil and vinegar dressing and steins of cold beer.