Rio Hato Hot Dish

• 1 1/2 lb. ground chuck
• 1 medium onion, coarsely chopped
• 1 (12 oz.) pkg. wide egg noodles
• 2 cloves garlic (more or less)
• 1 jalapeno pepper, seeded and chopped
• 1 stalk celery, finely chopped
• 1 can Campbell's beefy mushroom soup
• 1 can Campbell's cream of mushroom soup
• 1 can Campbell's cream of celery soup
• 1 Tbsp. Kitchen Bouquet
• 1 Tbsp. A.1. steak sauce
• 1 Tbsp. Lee & Perrins Worcestershire sauce
• salt and coarsely ground pepper to taste
• 1 1/2 c. water
• 1 lb. pkg. Birds Eye frozen peas (optional, but very good)
• 4 oz. medium Cheddar cheese

1. Brown ground chuck. Add onion, garlic, celery and jalapeno when meat is about half cooked; finish browning and drain. Cook noodles 5 minutes in salted water. Drain. Place soups, sauces and water in blend to mix. Bake, covered, in roasting pan for an hour at 350u0b0.

ground chuck, onion, wide egg noodles, garlic, pepper, celery, campbells beefy mushroom soup, campbells cream, campbells cream, kitchen, steak sauce, lee, salt, water, frozen peas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6802 (may not work)