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!
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!