1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. chopped celery leaves
1 can cream of mushroom soup
1/2 c. milk
1 tsp. Worcestershire sauce
1 1/4 tsp. salt, divided
1/4 tsp. pepper
4 potatoes, pared and sliced

In large skillet break up ground beef. Cook over medium heat until browned. Add onion, celery and celery leaves; cook 5 minutes. Stir in mushroom soup, milk, Worcestershire sauce, 1/4 tsp. salt, and pepper. Remove from heat. Pare potatoes and slice thinly. Place half of potatoes in greased 2 quart baking dish. Sprinkle with 1/2 teaspoon salt. Spoon half of ground beef mixture over potatoes. Repeat with remaining potatoes, salt and meat mixture. Cover and bake in 400 degree oven 1 hour, or until potatoes are tender when pierced with a fork. Yield: 6 to 8 servings.