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Church Supper Hot Dish

 Church Supper Hot Dish
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
8 ServingsPrep: 40 min. Bake: 30 min.


  • 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


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain and set aside.
  • In the same skillet, saute the potatoes, celery, carrots, green
  • pepper and onion in butter for 5 minutes. Add water; cover and
  • simmer for 10 minutes or until vegetables are tender. Stir in soup
  • and cooked ground beef until blended.
  • Sprinkle half of the chow mein noodles into a greased shallow 2-qt.
  • baking dish. Spoon meat mixture over noodles. Cover and bake at
  • 350° for 20 minutes. Top with cheese and remaining noodles.
  • Bake, uncovered, 10 minutes longer or until heated through. Yield: 8

2 of 2

Church Supper Hot Dish (continued)

Directions (continued)

  • servings.
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.