Preparation info
  • Makes

    10 to 12

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve this Southern favorite with coleslaw, lima beans and corn


  • 2 lbs. ground beef
  • c. finely chopped celery with leaves (about ½ b


  • Brown meat in skillet. Add celery, onions, garlic and water. Cover and steam until vegetables are tender. Remove from heat
  • Cook noodles according to package directions; drain. Add noodles to beef mixture; mix in soup, undrained mushrooms, salt and pepper.
  • Spread mixture in a 3-qt. casserole. Sprinkle cheese on top. (Dish may be refrigerated up to 24 hou