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10 lbs. potatoes, peeled, sliced and rinsed well (24 cups) 3 lbs. fresh carrots, peeled and sliced 3 lbs. frozen peas 1 stalk celery, chopped fine 2 lg. onions, chopped fine 8 lbs. ground beef 10 cans mushroom soup (10¾ oz. each)
Sauté celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Dilute mushroom soup with five (5) soup cans of milk or beef broth. Add a small amount of salt and pepper. Pour over meat/vegetable mixture. Top with buttered crumbs. Bake 3 hours at 325°.
Serves 75
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