Church Supper Hot Dish

Total Time Prep: 40 min. Bake: 30 min.

Yield 8 servings

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! —Norma Turner, Haslett, Michigan

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 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

Directions

Preheat oven to 350°. In a large skillet, cook and crumble 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.

Nutrition Facts

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

This recipe was in my mother's church cookbook, and now it's in my church cookbook! Apparently it 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! —Norma Turner, Haslett, Michigan

Recipe Creator