8 oz. egg noodles
1 1/2 lb. ground beef
1 can cream of mushroom soup
1 c. grated Cheddar cheese
1/4 c. celery, chopped
1/4 c. onion, minced
1 (16 oz.) can stewed tomatoes

Cook noodles according to package directions. Drain. Brown meat; remove grease in the pan and add celery and onions. Simmer until onions are transparent. In a casserole, layer over half of the noodles, the ground meat mixture, soup, tomatoes and cheese. Repeat, making another layer. Bake for 30 minutes at 350 degrees.