Ingredients
2 pounds ground beef1 cup chopped onion1 cup chopped celery2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1 can (14 ounces) bean sprouts, undrained1/4 cup reduced-sodium soy sauce1/2 teaspoon pepper1 cup uncooked long grain rice1 can (8 ounces) sliced water chestnuts, drained2 cups frozen peas, thawed1 can (5 ounces) chow mein noodles
Preparation
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 13x9-in. or 3-qt. baking dish. Stir in rice and water chestnuts.
Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake until heated through, 15-20 minutes longer.
