1 (1 lb.) can bean sprouts, drained (reserve 1/2 c. liquid)
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 to 3 c. frozen mixed vegetables, thawed
3 tbsp. soy sauce
1 (5 oz.) can chow mein noodles
2 lbs. ground beef
2 tbsp. butter
1 med. onion, chopped
1 c. sliced celery

Mix bean sprouts and 1/2 cup reserved liquid, condensed soup, mixed vegetables, soy sauce, and half the can of chow mein noodles in a slow cooker. Brown meat in skillet, drain and add to cooker. Melt butter in skillet. Add onion and celery. Cook until tender and add to cooker. Mix thoroughly.

Sprinkle with remaining chow mein noodles. Cook 4 hours on high or 8 hours on low. If creamier casserole is desired, add another can of mushrooms or chicken with rice soup. Serves 8 to 12.