Roast Casserole

Ingredients:
2 cups leftover pot roast or 1 lb. ground beef
1 large onion
3 stalks of celery
1 green pepper
2 Tbs. butter
1- 10 oz. can cream of mushroom soup
1/2 cup water
1/2 tsp. salt
Dash pepper
1- 3 oz. can chow mien noddles
Steamed rice

*Heat oven to 325 degrees. Cut onion, celery, and green pepper coarsely. Chop/shred leftover roast (or cook and drain beef). Cook in 1 Tbs. butter for several minutes. Transfer meat to casserole pan. Put remaining butter in pan, add chopped vegies. and cook until limp. Stir in mushroom soup, water, salt, pepper. Pour mixture over beef and mix well. Cover and bake for 30 minutes. Remover cover and sprinkle chow mien noddles over top. Bake for 10 minutes longer. Serve over a bed of steamed rice.

(I always make this when I have leftover roast. It doesn't look like it would taste good but we sure like it. Side note- I use onion powder instead of a onion)

Hot Dog Dish

Ingredients:
1/4 cup catsup
1 Tbs. Worcestershire sauce
1 tsp. chili powder
1/2 tsp. salt
1 tsp. sugar
Dash pepper
1 cup water
8-12 hot dog/franks
(egg noddles, rice or mashed potatoes)

*Heat oven to 350 degrees. In a saucepan combine all ingredients except franks. Bring to a boil then simmer 5 minutes. Place hot dogs in a baking pan; pour sauce over hot dogs. Bake uncovered 30 minutes turning hot dogs occasionally. Serve over a bed of egg noddles, rice, or creamy mashed potatoes.

(I promise this is GOOD! It was my favorite dish when I was a child. It comes from my dear grandmother and I can still picture her making it and all of us girls eating second and thirds. I like it best served over egg noddles!)