Preparation info

  • Difficulty


  • Makes

    10 to 12


Appears in

Farm Journal’s Country Cookbook

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 bunch)
  • 2 c. chopped onions
  • 2 cloves garlic, finely chopped
  • 1 tblsp. water
  • 1 (8 oz.) pkg. medium-fine noodles
  • 2 cans condensed tomato soup
  • 1 (6 oz.) can mushrooms and liquid
  • 2 tsp. salt
  • ½ tsp. pepper
  • ½ lb. grated sharp Cheddar cheese (2 c.)


  • 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 hours, or frozen before cooking.)
  • Place in cold oven; set at very slow (250°). Bake uncovered about 1 hour, until bubbly.