1 lb. lean pork
1 lb. veal
1 med. onion, chopped (3/4 to 1 c.)
5 stalks celery, cut into 1/2" pieces
1/2 green pepper, coarsely chopped (optional)
1 lg. can mushrooms, drained, save juice
1 (10 1/2 oz.) can cream of celery soup
1 (10 1/2 oz.) can cream of mushroom soup
1 soup can of milk
1 (14 oz.) can chow mein noodles

Cut pork and veal into bite-sized pieces. Brown in butter or oil. Remove meat and place in large mixing bowl. If using oil, salt and pepper meat to taste. In fat left from meat, cook onion, celery, pepper and mushrooms about 5 minutes. Do not add any salt to vegetables. Mix meat and vegetables all together. Thin soups with milk and mushroom liquid. Add to meat mixture. Blend all together. Cover bowl and refrigerate several hours or overnight. When ready to bake, place 3/4 of the chow mein noodles in bottom of casserole. Put meat mixture over noodles and put rest of noodles on top. Bake at 350 degrees about 60 minutes or until meat is tender.