Makes 2 casseroles (8 to 9 servings each).

4 lb. potatoes, peeled & thinly sliced
2 (17 oz.) cans whole kernel corn, drained
1 c. chopped green pepper
2 c. chopped onion
4 c. sliced carrot
3 lb. ground beef
1 (15 oz.) can tomato sauce
2 c. shredded sharp American cheese

Divide potatoes between 2 baking dishes. Season with salt and pepper. Arrange corn, green pepper over potatoes in each casserole. Layer the onion, then the carrot in each. Crumble beef evenly over the vegetables; sprinkle with more salt and pepper. Pat gently to smooth top and tomato sauce. Bake covered at 350 degrees for 2 hours. Uncover; sprinkle with cheese. Let stand 10 to 15 minutes before serving.