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