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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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! Ingredients:
1 pound ground turkey or 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 |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside.
2. In the same skillet, saute the potatoes, celery, carrots, green pepper and onion in butter for 5 minutes. Add water; cover and simmer for 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 meat mixture over noodles. Cover and bake at 350° for 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through. Yield: 8 servings.
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