Recipe 805 - Cream of Celery Casserole
Recipe 805 - Cream of Celery Casserole
(by Shirley McNevich)
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 pint frozen peas (thawed and drained)
1 cup shredded cheddar cheese
1/2 lb. any kind of pasta noodles (cooked according to box directions, then drained)
1 - 10.75oz. can Campbell's cream of celery soup
1 1/2 cups milk
2 1/2 slices bread (broken into bite sized pieces)
In a skillet, add ground chuck, salt, pepper and chopped onion--brown, drain and set aside. Cook the pasta according to box directions. In a bowl add soup and milk--stir. In a large bowl add cooked/drained noodles and ground chuck mixture--mix well. Pour soup/milk mixture into ground chuck/noodles--stir. Add thawed/drained peas--stir. Grease a 2qt. casserole dish. Pour entire mixture into the greased casserole dish. Bake at 350 degrees for 45 minutes--remove from oven, sprinkle shredded cheese and breadcrumbs on top and return to oven for 15 more minutes or until breadcrumbs are golden brown and crispy.
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Other Recipes:
- 921 - Layered Pumpkin Bread
- 909 - Sour Cream Mashed Potatoes
- 772 - Ham and Potato Soup
- 846 - Quick Cheese Dip
- 990 - Cream Cheese Pecan Squares
- 807 - Baked Mashed Potatoes
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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