CHOW MEIN CASSEROLE
1 pound ground beef
1 1/2 cups chopped celery
1 to 2 onions, finely chopped
Salt and pepper
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) can condensed cream of mushroom soup
1 1/2 cups water
3 tablespoons soy sauce
1/2 cup uncooked instant rice (Minute Rice)
1 can chow mein noodles (for serving)
Brown meat lightly.
Add celery and onions; continue frying until lightly transparent. Add rest of ingredients, except chow mein noodles; place in large baking dish.
Bake uncovered 1/2 hour at 350 degrees F. Reduce heat to 300 degrees and cover with 1/2 can noodles. Bake 1/2 hour longer.
Serve with more noodles and additional soy sauce if desired.
Source: Elaine Swanson to The Workbasket and Home Arts Magazine January, 1971
1 pound ground beef
1 1/2 cups chopped celery
1 to 2 onions, finely chopped
Salt and pepper
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) can condensed cream of mushroom soup
1 1/2 cups water
3 tablespoons soy sauce
1/2 cup uncooked instant rice (Minute Rice)
1 can chow mein noodles (for serving)
Brown meat lightly.
Add celery and onions; continue frying until lightly transparent. Add rest of ingredients, except chow mein noodles; place in large baking dish.
Bake uncovered 1/2 hour at 350 degrees F. Reduce heat to 300 degrees and cover with 1/2 can noodles. Bake 1/2 hour longer.
Serve with more noodles and additional soy sauce if desired.
Source: Elaine Swanson to The Workbasket and Home Arts Magazine January, 1971
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