1 lb. ground beef
1 sm. onion, chopped
4 sticks celery, sliced
1 can water chestnuts, sliced
1 can bamboo shoots
1 can creamy chicken-mushroom soup
1 can cream of celery soup
2 c. white rice
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tsp. garlic salt
1/2 tsp. salt (optional)
Pepper (optional)
1/2 c. water

Brown ground beef, onion and celery with seasonings. Drain off grease. Return to low heat and add soups and water. Cover and simmer approximately 15 minutes. Remove from heat and add water chestnuts and bamboo shoots. Stir in rice. Place mixture in medium size casserole dish. Cover and bake at 350 degrees for approximately 1 to 1 1/2 hours, until rice is tender. Serves 4 to 6.