1 1/2 lbs. ground beef (raw)
1 sm. onion, cut up
Salt, pepper & garlic powder to taste

Place this in bottom of a 9"x13" pan. Then slice a small turnip or rutabaga and some potatoes real thin and place on top of meat. Add 3/4 stick of butter (in pats) on top of vegetables. Cover with foil and bake 1 1/2 hours at 350 degrees. When this is almost ready to come out of the oven, heat together 1 can cream of mushroom soup and 1/4 can of water. Remove casserole from oven and pour soup mixture over casserole. Return to oven, foil covered, for 15 more minutes. Remove casserole again (and empty out if a lot of grease) and put 2 cans of Pillsbury crescent rolls (unrolled but not separated) over casserole and up sides of pan to form a crust. Bake for another 15 to 20 minutes, uncovered. Also turn oven up to 375 degrees. Total cooking time: 2 hours, 10 minutes.