HAMBURGER – VEGETABLE CASSEROLE
10 lb. (24 c.) potatoes, peeled, sliced and
3 lb. fresh carrots, peeled and sliced
3 lb. frozen peas
1 bunch celery, cut finely
2 lg. onions, cut finely
8 lb. ground beef
Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover
with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup.
Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and
pepper. Top with buttered crumbs. Bake 3 hours at 325 degrees. This is good served
with cole slaw or assorted salads and rolls – using cake or bars for dessert.