This funky version of chow
mein is unlike any you'll find in a restaurant. Crunchy noodles
combine with chicken and soy sauce-infused beef and vegetables
for a hearty, Asian-inspired entrée.
Chow Mein
Casserole
1 pound lean ground beef
3/4 cup chopped celery
3/4 cup chopped peeled onion
1/2 cup rice
1 1/4 cups boiling water
1/2 teaspoon salt
1 (10.75-ounce) can condensed cream of chicken soup
1 (4-ounce) can sliced mushrooms
1 tablespoon firmly packed brown sugar
2 teaspoons soy sauce
1 teaspoon butter or margarine
1 (4-ounce) can sliced water chestnuts, drained
1 (4-ounce) can bamboo shoots, drained
1 (12-ounce) package chow mein noodles
Preheat oven to 350°F
(175°C). Grease an 13 x 9 x 2-inch pan.
In a skillet, brown ground
beef, celery and onion. Drain.
Place uncooked rice in
prepared baking dish, pour boiling water on rice and stir in
salt. Stir in ground beef mixture, cream of chicken soup, mushrooms,
brown sugar, soy sauce, butter, water chestnuts and bamboo shoots.
