CASSEROLE SUPPER - Mrs. A. L. Clarke

Temperature 325° ffor 1 hour 30 minutes

2 1/2 ¢ cooked potatoes 3/4 tsp salt

2 tbs flat 1/+ tsp paprika

1 omionm chopped 1/+ @ green pepper or
1 lb chuck steak cubed green pickle
l c¢ celery chopved 1 10 oz can condensed

tomato soup or juice

Chok scrubbed potatoes: in jackets, cut in thin slices with
skins on. In heavy pan Heat fat and cook onion and cubed
steak until brown. Add seasonings:

Into an oiled 1 1/2 quart casserole put alternate layers

of potatoes, celery and green pepper with layers of the meat
and oniom mixture, until. dish is 2/3 full. Pour over all
the tomato juice or soup. Bake.

Serves 6