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Church Supper Hot Dish

By: Norma Turner

"This recipe was in my mother's church cookbook, and now it's in my church cookbook! Apparently is was too good to miss a generation. I often make this dish to take along to potlucks...and it seems that if I don't, someone else will! It's hearty and so tasty!"

Rate/Review | Read Reviews (8)

Prep Time:
40 Min

Cook Time:
30 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (5 ounce) can chow mein noodles
1 cup shredded Cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large saucepan or another skillet, saute the potatoes, celery, carrots, green pepper and onion in butter for 5 minutes. Add water; cover and simmer for 10 minutes. Add soup and cooked ground beef; mix well.
Sprinkle half of the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake at 350 degrees F for 20 minutes. Top with the cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.