#3041 - Beef and Vegetable Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
5 drops Tabasco sauce
1 large tomato (chopped)
1 green bell pepper (chopped)
3 cups bite sized pieces of cabbage
4 red potatoes (sliced thin--leave the skins on)
2 carrots (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup

In a bowl add ground chuck, salt, pepper, chopped onions, Tabasco sauce and chopped tomatoes--mix well. Grease a Dutch oven. Add alternating layers of ground chuck mixture, cabbage, sliced potatoes and chopped carrots. Pour the undiluted cream of mushroom soup over the top. Place the lid on top (tilted slightly) and bake at 350 degrees for 1 hour or until vegetables are tender.