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Church Supper Hot Dish Recipe
Church Supper Hot Dish Recipe photo by Taste of Home

Church Supper Hot Dish Recipe

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4.5 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! —Norma Turner, Haslett, Michigan
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES: 8 servings


  • 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 (4 ounces) shredded cheddar cheese

Nutritional Facts

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


  1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside.
  2. 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.
  3. Sprinkle half of 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. Yield: 8 servings.
Originally published as Church Supper Hot Dish in Reminisce Extra October 1993, p51

Nutritional Facts

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

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Reviewed Mar. 21, 2014

"The fam really enjoyed this dish. I added salt, pepper, garlic powder and some dry mustard (or I suppose one could use prepared mustard) which really helped spice it up (it was kind of blah before I added this stuff). I used cream of potato soup. Next time I make this I may omit the potato slices (there are chunks of potato in the potato soup) and just add some more hamburger. I loved the mixture of vegetables but felt the potato slices weren't really necessary. Another thought would be to add a dash of worchestershire sauce."

Reviewed Jul. 24, 2013

"I would add a few more spices, but pretty good."

Reviewed Jul. 22, 2013

"My family loved this, even my mom who is my biggest critic. I did make the recipe bigger, as I did not see how a 2 qt dish would feed 8 people. I did 1 1/2 lb ground beef, 4 c potatoes, 1 c celery, 1 c carrots, 1/2 c green pepper, increased the water to a little under 2 c and kept everything else the same, then put it into a 3 qt casserole dish. There was more than enough soup and water to keep everything moist and delicious! I also seasoned the beef while browning it and added salt, pepper, paprika, onion, and garlic powder to the vegetables when they were sauteing. This dish was EXCELLENT and very affordable. Most items you have already. Great weeknight meal!!"

Reviewed Mar. 28, 2012

"So easy but so good. Great flavor and makes the whole house smell wonderful. Everyone loves this."

Reviewed Aug. 28, 2009

"Yes cream of celery or chicken soup would work fine, also you might try cream of potato."

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