1 lb. ground beef or turkey
1 cup chopped onions
1 cup chopped celery
1 (4 oz.) can mushrooms, drained
1 (8 oz.) can sliced water chestnuts
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can bean sprouts, drained
1/4 cup soy sauce
1 (10.5 oz.) can cream of mushroom soup
2 cups beef broth or bouillon
3/4 to 1 cup uncooked rice

Brown the meat with the onion and celery. Drain excess fat. Mix in vegetables, soy sauce, soup, and broth. Stir in rice. Pour evenly into 9x13-inch pan. Bake uncovered for 1 hour at 350°F. Fresh bean sprouts may be used and added along with onion and celery to meat at start of recipe.

Yield: 6 to 8 servings

Submitted by: Debbie Purdue