Mazetti

• 2 lb. ground beef
• 2 cans tomato soup
• 1 tsp. salt
• 1/2 tsp. garlic salt
• 1 (6 oz.) can mushrooms with liquid
• 1 (8 oz.) pkg. medium-fine noodles
• 2 c. grated sharp Cheddar cheese
• 1 c. chopped celery
• 1 c. onion, chopped
• 1/2 tsp. pepper
• 1 Tbsp. water

1. Brown meat in skillet.
2. Add celery, onion, garlic salt and water.
3. Cover and steam until vegetables are tender.
4. Remove from heat.
5. Cook noodles according to package directions; drain.
6. Add noodles to beef mixture.
7. Mix in soup, undrained mushrooms, salt and pepper.
8. Spread mixture in 3-quart casserole.
9. Sprinkle cheese on top.
10. (Dish may be refrigerated up to 24 hours.)
11. Place in cold oven; set at slow 250u0b0.
12. Bake, uncovered, until bubbly, about 1 hour.

ground beef, tomato soup, salt, garlic salt, mushrooms, noodles, cheddar cheese, celery, onion, pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849983 (may not work)