Into a well buttered 2 quart caserole place layers of vegetables in order given. Season each layer with salt and pepper as you go along. Slice 2 medium sized raw potatoes and lay flat in bottom of casserole, season. In the meantime brown 1 pound ground beef in skillet. On top of the potatoes slice 2 raw carrots. Pour a 15 oz. can of peas (well drained) over the carrots, saving the liquid. Slice 1 onion and layover the peas, than a layer of celery. Put the browned meat over the celery and mix the liquid of the peas with a can of tomato soup and pour over all ingredients in casserole. Bake 1 hour and 45 minutes at 325 degrees.
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