Ingredients
1 pound ground beef2 cups sliced peeled potatoes2 cups finely chopped celery3/4 cup finely chopped carrots1/4 cup finely chopped green pepper1/4 cup finely chopped onion2 tablespoons butter1 cup water2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1 can (5 ounces) chow mein noodles, divided1 cup shredded cheddar cheese
Preparation
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.
