1 lg. can evaporated milk
1 egg, slightly beaten
1 1/2 lbs. ground chuck
1/2 c. cracker crumbs
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dry mustard
1/4 c. chopped onions
1/2 c. diced green pepper
6 c. thinly sliced potatoes
1 can cream of celery soup
Chili sauce

Combine 2/3 cup milk, egg, beef, crumbs, seasonings, dry mustard, onions, and green pepper; blend well. Shape into balls. Cook potatoes in boiling water, cover for 8 minutes or until partially tender; drain. Spread potatoes in 2 baking dishes. Combine remaining milk with soup; pour over potatoes. Arrange meatballs on top. Brush with chili sauce. Bake at 350 degrees for 45 minutes.