This recipe was introduced to the Bartholomew family by Ruby Canfield. I remember eating it at Aunt Leta’s house. Her children remember eating it often, and therefore do not cook it for their own families. My family loves it. We eat it a lot during the winter and affectionately call it, “Ruby Duby”.
1 lb. ground beef
1/2 onion, diced
3 to 5 medium potatoes, quartered
1 stalk celery, sliced
1 C. frozen corn
1 can tomato soup
1 can cream of mushroom soup
Preheat oven to 350°. Brown ground beef and onion. Drain. Put beef and vegetables in a 9×13″ pan. Mix soups in another bowl, then stir into beef and vegetables. Bake for 30 to 45 minutes, or until bubbly and vegetables are tender.
NOTE: You really can add whatever vegetables are on hand. The amounts are guesses, you’ll have to gauge what kinds of veggies your family likes best and how much of them they like to eat. I usually have an extra can of soup or 2 around, because sometimes my veggies get out of hand and we prefer the casserole to be pretty soupy.
