1 lb. lean ground beef
1 c. celery, chopped
1/2 c. onion, chopped
1 (16 oz.) can bean sprouts, drained
1 (8 oz.) can sliced water chestnuts
1 (3 oz.) can chow mein noodles
1 (4 oz.) can mushrooms, drained
2 tbsp. pimento, chopped (optional)
1 (10 3/4 oz.) can cream of mushroom soup
1 c. chicken broth
2 tbsp. soy sauce
Dash of pepper

In large skillet brown ground beef, add celery and onion. Cook until onion is soft. Drain off fat. Reserve 1/2 cup chow mein noodles. Add remaining noodles, bean sprouts, water chestnuts, mushroom and pimento to ground beef mixture. Stir to blend well. Place in lightly greased 2 quart casserole. Top with reserved noodles. Bake at 350 degrees for 40 to 50 minutes or until hot and bubbly. Makes 6 to 8 servings.