| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 40 minutes |
| Servings |
people
|
Ingredients
- 1 1/2 lbs ground beef
- 2 bags boil-in-a bag, cooked white or brown rice
- 2 cups celery, chopped
- 1 medium onion, chopped
- 1 (10.75) can condensed cream of chicken
- 1 (10.75) can condensed cream of mushroom
- 2 tbs worcestershire sauce
- 4 tbs soy sauce
- 5 oz chow mein noodles
- 1 cup water
- 1 tsp red pepper flakes (optional)
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Start boiling water for the 2 boil-in-a bag rice packets. In a large skillet over medium/high heat, saute the ground beef until almost fully browned. Add the onion and celery and saute for 5 more minutes.
- In a separate large bowl, combine the cream of mushroom, cream of chicken, water, soy sauce, worcestershire sauce, red pepper flakes (exclude chow mien noodles).
- Once rice and 1.5 lbs of ground beef are cooked, add both to soup & sauce mixture. Stir.
- Lightly spray and pour mixture into a 2 quart casserole dish.
- Top with chow mein noodles.
- Bake uncovered for 20 minutes. Enjoy!
Recipe Notes
You may also add water chestnuts or bean sprouts for extra crunch, but I never do. The crispy chow mein noodles give you enough of that!