Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 2 cups sliced peeled potatoes

  3. 2 cups finely chopped celery

  4. 3/4 cup finely chopped carrots

  5. 1/4 cup finely chopped green pepper

  6. 1/4 cup finely chopped onion

  7. 2 tablespoons butter

  8. 1 cup water

  9. 2 cans (10-3/4 ounces each ) condensed cream of mushroom soup, undiluted

  10. 1 can (5 ounces) chow mein noodles, divided

  11. 1 cup (4 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large saucepan or another skillet, saute the potatoes, celery, carrots, green pepper and onion in butter for 5 minutes. Add water; cover and simmer for 10 minutes. Add soup and cooked ground beef; mix well. Sprinkle half of the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake at 350° for 20 minutes. Top with the cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through. Yield: 8 servings.


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