Church Supper Hot Dish

Casseroles, Comfort Food, Dinner


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


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 of 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.


1 serving: 339 calories, 20g fat (9g saturated fat), 53mg cholesterol, 537mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 16g protein.