2 lb. ground beef
1 cup chopped onion
1 cup chopped celery
2 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
1 can (14 oz.) bean sprouts, undrained
1/4 cup reduced-sodium soy sauce
1/2 tsp. pepper
1 cup uncooked long grain rice
1 can (8 oz.) sliced water chestnuts, drained
2 cups frozen peas, thawed
1 can (5 oz.) chow mein noodles
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 3-qt. baking dish. Stir in rice and water chestnuts. Cover and bake at 350 degrees for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through. Yield: 8 servings.
Posts
No comments:
Post a Comment