Potato Beef Casserole

• 1 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tablespoons chopped celery leaves
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 4 medium potatoes, peeled and thinly sliced
• 1 teaspoon salt, optional

1. In a skillet, cook beef, onion, celery and celery leaves over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat; stir in soup, milk, Worcestershire sauce and pepper. Place half of the potatoes in a greased 2-qt. baking dish; sprinkle with 1/2 teaspoon salt if desired. Top with half of the beef mixture.
2. Repeat layers. Cover and bake at 400u0b0 for 1 hour and 10 minutes or until the potatoes are tender.

ground beef, onion, celery, celery, condensed cream, milk, worcestershire sauce, pepper, potatoes, salt

Taken from www.tasteofhome.com/recipes/potato-beef-casserole/ (may not work)