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HARVEST CASSEROLE

3 lb. lean ground beef
1 large onion, chopped
2 c. celery, chopped
1 (8 oz.) pkg. egg noodles,
cooked
1 (13 oz.) can evaporated milk
3 (10 3/4 oz.) cans cream of
mushroom soup
3/4 lb. Velveeta cheese,
grated

Saute ground beef and onion; drain fat. Saute celery in a
small amount of margarine over low heat. Mix all ingredients and spoon
into 1 large casserole or several small ones. Bake at 350 degrees until
bubbly.
Note: This casserole makes approximately 1 gallon. It freezes
well either before or after baking.

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