2 tbsp. oil
1 c. chopped onion
1 c. chopped celery
2 lb. ground beef
2 (10 3/4 oz.) cans cream of mushroom soup
1 c. uncooked rice
1 (14 oz.) can bean sprouts
1 (5 oz.) can sliced water chestnuts
4 tbsp. soy sauce
2 c. chow mein noodles

Saute onions and celery in oil for 5 minutes in a skillet. Add ground beef and brown. Drain off the liquid. Add soup, rice, bean sprouts, water chestnuts and soy sauce. Mix and pour into a casserole. Bake 30 minutes at 350 degrees. Top with chow mein noodles and bake 30 minutes. Makes 8 to 10 servings.