5 c. sliced potatoes
1 1/2 lbs. ground beef
1 lg. onion
1/2 tsp. salt
1 can (16 oz.) sauerkraut, drained
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. water

Butter a 9 x 13 inch baking dish. Arrange potatoes in pan. Place beef and onion in pan. Cook until beef is no longer red. Drain fat. Preheat oven to 350 degrees. Spoon beef and onion over potatoes. Arrange sauerkraut on top. Combine soups and water in bowl. Blend well. Spread over casserole. Bake uncovered 1 to 1 1/2 hours or until potatoes are tender.