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1 lb. hamburg
4 potatoes, sliced
4 carrots, sliced
1 onion, sliced
3 stalks celery, diced
1 can tomato soup or 2 cans
tomato sauce

Put vegetables in layers in this order: potatoes,
carrots, onion and celery. Salt and pepper each layer. Fry
hamburg until red disappears. Put hamburg on top of vegeta-
bles. Mix soup with 1/2 can water. Pour over hamburg. Cook
covered in 325 degrees oven for 2 hours. Uncover for last 15 minutes
to brown.

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