Ground Beef Casserole
5 Russet potatoes, peeled and sliced evenly about 1/4” thick.
1 carrot, finely sliced
1 small onion, diced
1 stalk celery, diced
1 cup frozen peas
1 lb. ground beef, browned and seasoned with salt and pepper
1 can cream of mushroom soup
1 c. milk
Layer in a 9x13-inch glass baking pan: potatoes, carrots, onions, celery, peas and ground beef.
Dilute cream of mushroom soup with milk and pour over content of casserole.
Cover and bake 80 minutes at 350°F. Uncover and bake 15 minutes longer.