(Serve with Green Salad and fried rice)
| 1 Med Onion, chopped | 1 Can Cream of Mushroom Soup |
| 3 Celery Stalks, chopped | 1/2 Can Water |
| 1 Green Pepper, chopped | 1/2 tsp Salt |
| 2 Cups Pot Roast | Dash Pepper |
| 2 Tbsp Butter | Chow Mein Noodles |
Preheat oven 325. Chop leftover pot roast into bit sized cubes. Cook beef in 1 tbsp butter, transfer to a casserole dish. Cook vegetables in remaining butter until tender. Add soup, water, salt, and pepper to vegetables; add to meat. Cover and bake for 30 minutes. Sprinkle with chow mein noodles, bake 10 minutes longer.
