1 c. chopped celery
1 c. chopped onion
2 lbs. ground round
2 cans bean sprouts, drained (save 1/2 c. liquid)
2 sm. cans water chestnuts, drained and cut up
1 can of mushrooms
3/4 c. Minute rice
2 cans Cream of Mushroom soup
2 tbsp. soy sauce
1/2 c. water from bean sprouts
1 can dry Chinese noodles

Cook celery and onion in oil for a few minutes. Add meat and lightly brown. Layer half of meat mixture in bottom of casserole. Pour on 1/2 mushrooms and liquid and bean sprouts, chestnuts and rice. Layer remaining ingredients.

Mix together soup, bean sprout liquid and soy sauce and pour over top. Cover and bake 30 minutes, cover with Chinese noodles and bake uncovered 45 minutes at 350 degrees.