3 large potatoes, thinly sliced
5 carrots, peeled and quartered
1 onion, diced
2 tbsp. cooking oil
1 lb. lean ground beef
1 tbsp. ketchup
1 (10 oz.) can cream of mushroom soup
1 (4 oz.) can mushrooms, drained
1 (3 1/2 oz.) can French fried onion rings

Boil potatoes and carrots for 20 minutes. Saute onion in oil, add ground beef and cook until no longer pink. Spray a 2 1/2 quart size casserole dish with cooking spray or grease the dish to keep from sticking. Alternate layers of beef-onion mixture and vegetables. Mix ketchup with soup and pour over casserole. Place mushrooms on top of casserole. Sprinkle onion rings over mushrooms. Bake at 350 degrees for about 20 minutes or until brown.