a delectable dish made with the farm-fresh produce from my garden. When we eat this dinner, everyone in my family orders seconds!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 1 casserole |
Ingredients
- 1 pound ground beef
- 2 large onions, chopped
- 2 cups chopped celery, or more to taste
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 ½ cups water
- 1 cup instant white rice (such as Minute®)
- ½ (8 ounce) can sliced water chestnuts, drained
- 3 tablespoons soy sauce
- salt and ground black pepper to taste
- 1 (14 ounce) can bean sprouts, drained
- 1 (5 ounce) can crispy chow mein noodles, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Add beef, onions, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Mix in cream soups, water, instant rice, water chestnuts, soy sauce, salt, and pepper. Pour into the prepared casserole dish.
- Bake in the preheated oven for 1 hour. Add bean sprouts and stir. Sprinkle on enough chow mein noodles to cover the top of the dish and continue baking until heated through, about 30 minutes more.
- Substitute Worcestershire sauce for the soy sauce if desired.
- If you add bean sprouts at the beginning, they will have a mushy texture.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 1398 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe. I think it goes back to the ‘60’s. I added stir fry veggies to the mix also. Changed to soy sauce to Amino Acids to reduce the amount of soy. It is delicious!