2 c. potatoes (sliced)
1 1/2 c. carrots (sliced)
1 can peas
1/2 c. onion (sliced)
Salt and pepper to taste
1 lb. ground beef
1 can tomato soup
1/2 c. water

Arrange half of potatoes, carrots and peas in alternate layers in 2 quart casserole. Add onions, salt and pepper. Repeat potato, carrot, pea layer, using rest of these vegetables. Top with ground beef that has been browned and then drained of fat, then salt and pepper to taste. Mix soup and water and pour over ingredients. Bake 45 minutes to 1 hour at 350 degrees. 8 servings.