1 lg. onion
3 stalks celery
1 green pepper
2 c. leftover pot roast
2 tbsp. butter
1 (10 1/2 oz.) mushroom soup
1/2 can water
1/2 tsp. salt
Dash of pepper
1 (3 oz.) can chow mein noodles

Start oven at 325 degrees. Cut onions, celery and green pepper coarsely. Chop leftover pot roast into small cubes. Cook beef in 1 tablespoon butter, then transfer to medium size casserole. Put remaining butter in pan, toss in vegetables and cook until limp. Stir in soup, water, salt, pepper and mix in with beef. Cover, bake 30 minutes. Remove cover, sprinkle on Chinese noodles. Bake 10 minutes. Serves 4.