Church Supper Hot Dish

This hearty and easy-to-make hot dish is reminiscent of potluck favorites, featuring layers of savory ground beef, tender vegetables, creamy mushroom soup, and a satisfyingly crunchy topping. It’s a perfect dish for sharing and always a crowd-pleaser.

Ingredients:

Instructions:

1. Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish.
2. Brown the beef: Brown the ground beef in a large skillet over medium heat. Once browned, remove the beef from the pan and set it aside. Drain off any excess grease.
3. Sauté vegetables: In the same skillet, melt the butter or margarine over medium heat. Add the sliced potatoes, finely chopped celery, finely chopped carrots, finely chopped green bell peppers, and finely chopped onions. Sauté the vegetables for 5 minutes, stirring occasionally.
4. Simmer vegetables: Pour the water over the vegetables in the skillet. Cover the skillet and let the vegetables simmer for 10 minutes, or until the potatoes are slightly tender.
5. Combine ingredients: In a large bowl, combine the browned ground beef, the condensed cream of mushroom soup (undiluted), and the sautéed vegetables (including the liquid from the skillet). Stir well to combine all the ingredients.
6. Layer the casserole: Line the bottom of the prepared 2-quart baking dish with half of the can of chow mein noodles. Spoon the beef and vegetable mixture evenly over the noodles.
7. Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
8. Add topping and bake uncovered: Remove the foil from the baking dish. Sprinkle the shredded cheddar cheese evenly over the top of the casserole, followed by the remaining half of the can of chow mein noodles. Bake uncovered for another 10-12 minutes, or until the cheese is melted and bubbly and the chow mein noodles are golden brown and crispy.
9. Serve: Let the hot dish sit for a few minutes before serving. Enjoy!