5 potatoes
4 carrots
1 lb. ground chuck (raw)
1 lg. onion
1 can peas (reserve juice)
1 can tomato soup

Butter a 3 quart casserole dish. Alternate layer of thin sliced potatoes, carrots, raw ground chuck, etc. Salt and pepper the layers, dot with butter. Pour juice over it all. Spread undiluted tomato soup over top. Bake at 350 degrees for 2 hours or until done. Note: Stir casserole 2 or 3 times during the course of baking.