2 onions, finely chopped
1 c. sliced celery
1/2 c. reg. rice, uncooked
1 lb. lean ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 c. water
1/4 c. soy sauce
1/4 tsp. pepper
1 c. (1 lb.) bean sprouts

Brown onion and celery in butter. Remove from pan. Brown rice and ground beef. Put aside.

In buttered 2 quart casserole, combine soups, water, soy sauce and pepper (salt to taste at table). Add browned onion, celery, ground beef and rice. Stir in bean sprouts lightly. Bake uncovered in moderate oven for 30 minutes at 350 to 375 degrees. Uncover and bake thirty minutes longer. Serve with warm, crunchy Chinese noodles. Makes 6 to 8 servings. (Note: Leftover beef or pork roast may be substituted, cut into cubes.)