Hunter’s Stew

1 1/2 lb. seasoned hamburger
1 sliced onion
1/2 c. chopped celery
1/2 c. sliced carrots
6 sliced potatoes (I use 2 lg.)
1 can tomato soup
1 can cream of mushroom soup
1 can water

Brown hamburger and put in roaster. Add onion, layer celery, potatoes and carrots. Blend soups and water; pour over mixture. Bake 2 hours at 325°.

Note: I often use some frozen green beans, also. I brown hamburger in a Dutch oven, turn heat lower and add vegetables as I clean them. This saves a lot of baking time.

Marion Drees