This recipe was clipped from a newspaper and pasted onto an index card, it must have been a favorite since it’s quite stained. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

BUFFET CASSEROLE
(8 servings)

1 lb. ground chuck
1 cup minced onions
2 (8-oz.) cans tomato sauce
1 tblsp. Worcestershire sauce
1 tblsp. salt
1 teasp. chili powder
2 cups thinly sliced, pared raw potatoes
1 (10 oz.) pkg. frozen cut corn, thawed just enough to separate
1 (10-oz) pkg. frozen lima beans, thawed
1 1/2 cups cubed cheddar cheese

Preheat electric fry pan to 325 degrees. Brown ground chuck and onions in fry pan. Add next four ingredients and blend well. Pat into 1 inch layer in bottom of pan. On top, place in layers; potatoes, corn and lima beans. Cover and cook on low temperature for 30 minutes; then sprinkle with cheese cubes and cook uncovered until the vegetables are tender. Add more water if the dish becomes too dry.

This casserole also can be arranged with the vegetables forming a circle around the meat mixture.