2 tbsp. oil
1 c. onion, chopped
1 c. celery, chopped
2 lb. extra lean ground beef
2 cans cream of mushroom soup
1 c. uncooked rice (UNCLE BEN'S® Converted)
1 can bean sprouts
1 can sliced water chestnuts
4-6 tbsp. soy sauce
Salt & pepper to taste
1 pkg. frozen pea pods, thawed
1 can chow mein noodles (lg. size)

Put oil in large skillet or Dutch oven. In it saute onion and celery for 5 minutes. Add beef, When beef is crumbled and brown, add soup (undiluted), rice, bean sprouts with liquid, drained water chestnuts, soy sauce, salt and pepper. (You can stop here.)

Pour into 9 x 13 inch casserole dish. Bake 30 minutes, covered, at 350 degrees. Add pea pods and stir. (You can also stop here.) Top with chow mein noodles. Bake uncovered for 30 minutes at 350 degrees. Great for a crowd. Serve green salad with mandarin oranges, cashew nuts and oil & vinegar dressing with it.