CHURCH SUPPER HOT DISH
This recipe was in my mother’s church cookbook, and now it’s in my church cookbook! Apparently it was too good to skip a generation. I often make this dish to take along to potlucks.
—NORMA TURNER HASLETT, MI
PREP: 40 MIN. • BAKE: 30 MIN. • MAKES: 8 SERVINGS
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 (4 ounces) shredded cheddar cheese
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 for 5 minutes. Add the water; cover and simmer 10 minutes or until vegetables are tender. Stir in soup and cooked ground beef until blended.
3. Sprinkle half of the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon the meat mixture over noodles.
4. Cover and bake 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.