(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.