Hamburger - Vegetable Casserole

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 (10� oz. each)

Saut� 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