1 pound ground chuck

1/4 cup onions chopped

1/2 cup celery sliced

1 10 3/4 ounce can Campbell’s vegetable soup

1/4 teaspoon salt

1 cup mashed potatoes

In skillet, brown beef and cook celery and onion until tender.

Stir to separate meat.

Pour off fat.

Add soup and salt.

Spoon into 1 quart casserole.

Mound potatoes around edge of casserole.

Bake at 425° for 15 minutes.