1 lb. lean ground beef
1 tbsp. oil
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. celery leaves, chopped
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. milk
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 1/4 tsp. salt
4 lg. baking potatoes, peeled & sliced

Break up ground beef. Saute in 10" skillet over medium heat in oil until browned, 8 to 10 minutes. Add onion, celery and celery leaves and saute 5 minutes. Stir in mushroom soup, milk, Worcestershire sauce, pepper and 1/4 teaspoon salt and remove from heat. Place half of potatoes in greased 2 quart baking dish. Sprinkle with 1/2 teaspoon salt. Spoon half of ground meat mixture over potatoes and the rest of the salt. Layer the other half of the meat mixture over all. Cover and bake in a 400 degree oven for 1 hour or until potatoes are tender when pierced with a fork. Serves 6 to 8.