Skip to content
- 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 (Can substitute cream of celery if you prefer)
- 1 can (5 ounces) chow mein noodles, divided
- 1 cup shredded cheddar cheese
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside.
- 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.
- 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.