1/4 lb. egg noodles (1 c. uncooked)
3/4 lb. fresh pork butt, ground
2 sm. onions, chopped
2 c. celery, chopped (1 bunch)
1 can tomato soup
1/3 c. water
3/4 c. grated cheese (1/4 lb.)
1 tsp. salt
1/16 tsp. pepper

Cook noodles until tender, about 15 minutes in 1 1/2 quarts boiling water to which has been added 1 1/2 teaspoons salt. Then drain.

Meanwhile, brown meat in 1 tablespoon dripping, add onions and celery and cook 10 minutes. Mix noodles with onions, celery and meat. Add cheese, tomato soup and water to meat and noodles mixture. Season and put in 8 inch casserole and bake 45 minutes in oven or simmer on stove 30 minutes.