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 can (14-1/2-ounces) peas with liquid
1 packet (20-ounces) sausage links/ ground chuck, browned in amounts you like
1 can (15-ounces) condensed cream of tomato soup diluted with a soup can of water
Salt and white pepper to taste
In a buttered, 4-quarters casserole layer the potatoes, onions and carrots, season 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 oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered.
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