1 1/2 lb. lean ground chuck (seasoned with salt, pepper and Worcestershire)
4 potatoes, sliced
4 carrots, sliced
4 stalks celery, chopped
1 can green beans (15 1/2 oz.)
1 can mushrooms
1 can tomatoes, chopped (15 1/2 oz.)

To the bottom of the crock pot add a little of the juice of the tomatoes; then layer 1/2 of the seasoned ground chunk, sliced onion, 2 sliced carrots, 2 chopped salts of celery, 2 sliced potatoes and the cans of green beans and mushrooms.

This becomes the center of the casserole from here simply reverse the order of the layers. You then top the casserole with the tomatoes. Cook on high for 2 hours and then on low for about 4 to 5 hours or until vegetables are tender. Season with salt and pepper as you layer if desired.