Crunchy Beef Casserole
1 lb. ground beef
3/4 cup chopped onion
1 tbsp. butter
1 can (10 1/2 oz.) cream of mushroom soup
1/4 cup milk
1 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 package (10 oz.) frozen peas, partially defrosted
1-1/2 cups celery, thinly sliced
1 tbsp. chopped pimiento
1-1/2 cups coarsely crushed potato chips
Lightly brown meat and onion in butter, leaving meat in chunks. Spread evenly in the bottom of a shallow 1-1/2 quart casserole.
Combine soup, milk, salt, pepper and Worcestershire sauce and mix. Fold in peas, celery and pimiento. Pour over meat mixture. Edge top of casserole with potato chips.
Bake at 375 degrees for 30 minutes.