1 c. Onions (sliced)
          1 1/2 c. Carrots (sliced)
          3 Tbsp. Oil
          4 oz. Green Beans (chopped)
          7 oz. Corn (canned)
          3 Tbsp. Tomatoe Paste
          1 c. Potatoes (russet) (thinly sliced, in circles)
          14 oz. Baked Beans (canned)
          1 ea. Bell Peppers (chopped)
          1 tsp. Salt
          1 c. Potatoes (russet) (small cubes)

           Saute the onion, bell pepper, cubed potato, and carrots gently in the oil until
          softened but not browned.  Add the green beans, baked beans, corn (and liquid),
          tomato paste and salt. Bring to a boil, then simmer for 5 minutes.  Transfer the
          vegetables to a shallow ovenproof dish and cover the vegetable mixture with the

          sliced potato. Arrange the potatoes on the top by slightly overlapping the slices.
          May brush the potatoes with a little margerine. Bake at 375 degrees for 30-40
          minutes until golden brown on  top and the potatoe is cooked.