1 (2 ounce) package Italian-style salad dressing
1 (8 ounce) container sour cream
2 pounds lean ground beef
1/4 cup chopped onion
1 cup chopped celery
1 cup chopped fresh parsley
1 teaspoon prepared horseradish
1 (10.75 ounce) can condensed tomato soup
1 (6 ounce) can tomato paste
1 (15 ounce) can reduced cream of mushroom soup
1 (16 ounce) package shredded Cheddar cheese
Prepare dressing by mixing together Italian dressing, sour cream and beef, onion, celery, and parsley. Chill until ready to use.
Dissolve horseradish in tomato soup-based tomato puree and mix with tomato paste to form sour cream.
In a bowl mix together tomato soup, tomato paste, G&T tomato puree and cream cheese. Thread into a 9x13 inch dish.
Cover dish and refrigerate overnight, stirring once or twice, to keep it from drying out. Serve at room temperature.