6 medium potatoes, peeled and sliced thin 2 medium onions, sliced thin 3 carrots, scraped and sliced thin 1/4 cup cooked rice (not instant) 1 (14.5 ounce) can peas with liquid 1 (20 ounce) package sausage links or ground chuck, browned 1 (15 ounce) can condensed cream of tomato soup diluted with a soup can of water Salt and white pepper to taste
In a buttered, 4-quart casserole layer the potatoes, onions and carrots, seasoning each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree F oven for 1 hour.
Remove cover, turn sausages (if using) and bake an additional hour, uncovered.
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