1/2 c. chopped onions
1 c. chopped celery
2 lbs. ground beef
2 cans cream of mushroom soup
4 tbsp. soy sauce
1 c. uncooked rice
1 can bean sprouts and liquid
1 can water chestnuts, drained and sliced
1 can chow mein noodles

Saute onions and celery in 2 tablespoons oil for 5 minutes. Add beef. Stir as pink disappears. Add remaining ingredients. Pour into casserole. Bake at 350 degrees for 30 minutes. Uncover and top with chow mein noodles. Bake another 30 minutes.