Recipe Background
Let's face it, there isn't a better buffet than one found at a church gathering. And this often requested, always faithful Favorite-Church-Potluck Casserole is one classy dish that will stand out in every crowd. The dependable strength of the hearty ground beef and the honest-to-creamy-goodness of the sauce covering the devoted vegetables will have you singing to the choir. Don't ever doubt this dutiful and delicious Favorite-Church-Potluck Casserole. It is hardcore committed to being the best dish at the table! We'll save a seat for ya (as if there isn't already an unspoken seat-saving rule), so get ready to dig in!
Let's face it, there isn't a better buffet than one found at a church gathering. And this often requested, always faithful Favorite-Church-Potluck Casserole is one classy dish that will stand out in every crowd. The dependable strength of the hearty ground beef and the honest-to-creamy-goodness of the sauce covering the devoted vegetables will have you singing to the choir. Don't ever doubt this dutiful and delicious Favorite-Church-Potluck Casserole. It is hardcore committed to being the best dish at the table! We'll save a seat for ya (as if there isn't already an unspoken seat-saving rule), so get ready to dig in!
Ingredients
- 1 pound ground beef
- 2 tablespoons butter
- 2 cups potatoes peeled and sliced
- 2 cups celery finely chopped
- 3/4 cup carrots finely chopped
- 1/4 cup green pepper finely chopped
- 1/4 cup onion finely chopped
- 1 cup water
- 2 (10.75-ounce) cans condensed cream of mushroom soup undiluted
- 1 (5-ounce) can chow mein noodles divided
- 1 cup cheddar cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease an 8-inch square baking dish.
- In a large skillet over medium-high heat, cook the ground beef, while crumbling it, until it is no longer pink, about 5-7 minutes.
- Drain the excess grease and transfer the beef to a large bowl.
- In the same skillet over medium-high heat, melt the butter.
- Add the potatoes, the celery, the carrots, the green pepper, and the onion to the butter and sauté until they are tender, about 5 minutes.
- Add the water to the veggie mixture, cover, and simmer until the veggies are very tender, about 10 minutes.
- Stir the cream of mushroom soup and the cooked ground beef into the veggie mixture.
- Sprinkle 1/2 of the chow mein noodles on the bottom of the prepared baking dish.
- Evenly spoon the ground beef mixture over the chow mein noodles.
- Cover the casserole with aluminum foil and bake for 20 minutes.
- Carefully top the casserole with the cheese and the remaining chow mein noodles.
- Bake the casserole, uncovered, until it is heated through, about 10 minutes.
- Serve.
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