1 lb. ground beef
1 (10 oz.) pkg. frozen peas, thawed
2 c. celery, finely sliced
1 can cream of mushroom soup
2 tbsp. light cream
3/4 tsp. salt
1/4 tsp. pepper
1 sm. onion, finely chopped
1 c. (at least) crushed potato chips

Cook beef until brown and crumbly. Turn into 1 1/2 quart casserole dish. Arrange thawed peas over meat. Cover with celery. Mix together soup, cream, salt, pepper and onion; pour over celery. Sprinkle chips over top of casserole. Bake at 375 degrees for 30 minutes or until hot and bubbly.