4 lbs. potatoes, peeled and thinly sliced (12 cups)
2 17 oz. cans whole kernel corn, drained
1 cup chopped green pepper
2 cups chopped onion (2 Lg.)
4 cups sliced carrot (8 Med.)
3 lbs. ground beef
1 15 oz. can tomato sauce
2 cups shredded sharp American cheese (8 ozs.)
Divide potatoes between two 12x71/2x2-inch baking dishes.
Season with salt and pepper. Arrange corn and green pepper over potatoes in each casserole. Layer the onion, then the carrot in each. Crumble beef evenly over the vegetables; sprinkle with more salt and pepper. Pat gently to smooth. Top each casserole with tomato sauce.
Bake, covered, at 350 degrees for 2 hours. Uncover; sprinkle with cheese. Let stand 10 to 15 minutes before serving. Makes 2 casseroles, 8-9 servings each.