Layer in casserole dish: sliced potatoes, browned lean ground beef, browned onions (cooked in pan after beef), veggies (we used carrots and peas), and top with can of cream of mushroom soup mixed with 1/3 cup water.
My mom’s version says to cook covered at 325 for 2 hours, but we were hungry! So I steamed the carrots and boiled the potatoes before adding everything to casserole dish, and let it all cook together for only about 45 minutes (covered only half the time.)
We covered with bread crumbs for the last 5 minutes, and served with sour cream, A1 sauce, and fresh parsley.
Yum! Thanks for the recipe, Mom, it was a hit!