Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 40 min. Bake: 30 min.

YIELD: 8 servings.

This recipe was in my mother's church cookbook, and now it's in my church cookbook! Apparently is was too good to miss a generation. I often make this dish to take along to potlucks...and it seems that if I don't, someone else will! It's hearty and so tasty! —Norma Turner, Haslett, Michigan

Ingredients

1 pound ground beef

2 cups sliced peeled potatoes

2 cups finely chopped celery

3/4 cup finely chopped carrots

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

2 tablespoons butter

1 cup water

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

1 can (5 ounces) chow mein noodles, divided

1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside.

2. In same skillet, saute potatoes, celery, carrots, green pepper and onion in butter 5 minutes. Add water; cover and simmer 10 minutes or until vegetables are tender. Stir in soup and cooked ground beef until blended.

3. Sprinkle half the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.

© 2024 RDA Enthusiast Brands, LLC