Save on Pinterest

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
  • 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 shredded cheddar cheese


  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside.
  • 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.
  • Sprinkle half 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.
Nutrition Facts
1 serving: 339 calories, 20g fat (9g saturated fat), 53mg cholesterol, 537mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 16g protein.


Click stars to rate
Average Rating:
  • Karen
    Oct 11, 2020

    This is the 3rd recipe in as many weeks from Taste of Home that has omitted an essential ingredient. It was only when I got into the instructions that chow mein noodles were mentioned, but of course no amount was given. Get your act together, Taste of Home, maybe hire a "cook" to proof your recipes before posting to avoid glaring errors like these. Reminds me of Friends when Rachel made an English Trifle with beef and peas, cuz 2 pages stuck together!!

  • Susan
    May 28, 2020

    Good recipe. Needed more seasoning. I seasoned the ground beef with salt and pepper. I used chicken broth instead of water and added 2 T soy sauce, flour, butter, milk, garlic, onion powder and only one can of cream mushroom soup. I liked the soy sauce because of chow mien noodles. Next time I will cube potatoes and leave the celery a little bigger more like chow mien.

  • Corwin44
    May 9, 2020

    This is a really good base recipe and very Versatile. The recipe is fine as written but there are so many add ins that can make it delicious. I used vegetable broth instead of water (any broth would do), I added minced garlic, rosemary, Italian seasoning, parsley( about a teaspoon of each), Worcestershire sauce (2 teaspoons), hot sauce(1/4 teaspoon), seasoned salt, and pepper. I only used one can of creamed mushrooms soup and used on can of cream of chicken. I did use the chow mein noodles on the bottom but sprinkled french fried onions and cheddar cheese on top. It was so flavorful and delicious. I did bake it in my 13x9 glass dish. My family thought it was much better than tatertot casserole and I agree. We will definitely be making this economical friendly dish again.

  • Kathryn
    Jan 16, 2020

    My family with two middle schoolers, used to eating a variety of cultural foods, did not get a wow out of this. I used ground turkey instead of beef and cream of celery and cream of chicken instead of cream of mushroom, because I had them on hand. That said, it lacked a crunch. I would add slivered almonds on top when I broil the cheese at the end. Good, protein and vegetable casserole, just add pepper at the end -- maybe I'll add that into the meal next time.

  • Liz
    Jan 13, 2020

    Recipe interesting, but I couldn’t make it because I cannot use canned soups due to high sodium content (I have kidney kidney disease). To D: I would love your recipe for cream of anything soup, if you’re willing to share it! Lizzie

  • Robert
    Jan 13, 2020

    Kind of bland. Substitute crispy tortilla strips for the Chinese noodles and add garlic, jalepenos, and chili spices to give it a Mexican twist.

  • raminc
    Jan 13, 2020

    No comment left

  • stacalm
    Dec 6, 2019

    Responding to "D", the reviews are for the recipe, not to rant about your rants or feelings towards the ingredients. If you don't like they ingredients substitute them. But only review if you plan to make the recipe or have made the recipe.

  • smarch51
    Aug 3, 2019

    To "D" who posted a review in March, 2019: Instead of using chow mein noodles try using rice noodles found in the same section of the store. I switched to those a long time ago. They're thinner

  • buckey15
    May 11, 2019

    This is a quick and easy meal. Love one pot meals!!