1/2 lb. ground chuck
1/2 lb. lean ground pork
1 can condensed tomato soup
1/2 tsp. salt
4 twists of pepper mill
1 tbsp. flour
2 tbsp. butter
1 (8 oz.) can mushroom stems & pieces (do not drain)
1 lg. onion, diced
3 c. raw potatoes, diced in 1/2 inch pieces

Mix the ground meat with the tomato soup, salt and pepper. Work in the flour. Form into meatballs about the size of golf balls. Melt the butter in a skillet and brown the meatballs on all sides.

Place the meatballs on the bottom of a well-greased 1 1/2 quart casserole. Mix the mushrooms, onion and raw potatoes very well and pour over the meatballs. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Then remove the foil and continue to bake for 15 minutes longer. Serve piping hot.