Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease an 8-inch square baking dish.

Step 3

In a large skillet over medium-high heat, cook the ground beef, while crumbling it, until it is no longer pink, about 5-7 minutes.

Step 4

Drain the excess grease and transfer the beef to a large bowl.

Step 5

In the same skillet over medium-high heat, melt the butter.

Step 6

Add the potatoes, the celery, the carrots, the green pepper, and the onion to the butter and sauté until they are tender, about 5 minutes.

Step 7

Add the water to the veggie mixture, cover, and simmer until the veggies are very tender, about 10 minutes.

Step 8

Stir the cream of mushroom soup and the cooked ground beef into the veggie mixture.

Step 9

Sprinkle 1/2 of the chow mein noodles on the bottom of the prepared baking dish.

Step 10

Evenly spoon the ground beef mixture over the chow mein noodles.

Step 11

Cover the casserole with aluminum foil and bake for 20 minutes.

Step 12

Carefully top the casserole with the cheese and the remaining chow mein noodles.

Step 13

Bake the casserole, uncovered, until it is heated through, about 10 minutes.

Step 14

Serve.