potatoes
onions
canned beef and stock
1 can cream mushroom soup
1 can cream celery soup
1 stick butter
salt and pepper to taste

Melt butter in 9 x 13 baking dish. Alternate layers of sliced potatoes and onions. Add can of canned beef and stock, crumpled up. Add cream of mushroom soup and cream celery soup, mixed together. Pour over potatoes. Salt and pepper to taste. Cover with aluminum foil.

Bake about 1 hour at 325°F to 350°F or until tender. Remove foil. Turn oven up higher and bake for another 15 to 20 minutes.