Ingredients:
- 1 lb. 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 Tbsp. butter
- 1 cup water
- 2 10-3/4 oz. cans condensed cream of mushroom soup, undiluted
- 1 5 oz. can chow mein noodles, divided
- 1 cup shredded cheddar cheese
Directions:
- Preheat oven to 350 F.
- In a large skillet, cook and crumble beef over medium heat until no longer pink; drain and set aside.
- In the same skillet, sauté potatoes, celery, carrots, green pepper and onion in butter for 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-quart 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.
