1 lb. ground beef
1 c. slice celery
1 can mushroom soup
1 soup can size sliced mushrooms
1/4 tsp. pepper
1 c. chopped onion
1 pkg. frozen peas, thawed
1 can cream of mushroom soup
1/2 c. uncooked rice
1/4 c. soy sauce (scant)
1 (3 oz.) can Chinese noodles

Brown meat until crumbly, add onions, celery, peas, soups and water. Stir in mushrooms, rice, soy sauce and pepper. Turn into lightly greased 2 1/2 quart casserole. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 30 minutes longer. Top with crisp noodles and bake 15 minutes more. 8 servings.