1 tbsp. butter
1 lb. ground beef
1 green pepper, finely chopped
1 c. celery, chopped
1 sm. onion, chopped
1 tsp. salt
1 c. water
1 (10 1/2 oz.) can condensed Cream of Mushroom soup
1/2 c. tomato juice
1 (6 oz.) can Chinese noodles

Preheat oven to 350 degrees. Grease 2 quart casserole. Brown beef over medium heat and drain. Melt butter in frying pan and add green pepper, celery, onion, salt and browned beef; cook over low heat until tender. Add water, soup, tomato juice, and half the noodles. Stir to blend; pour into casserole. Sprinkle with remaining noodles; bake in preheated oven for 30 minutes.