#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.