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Ingredients

1 pound ground beef 2 large onions, chopped 2 cups chopped celery, or more to taste 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 ½ cups water 1 cup instant white rice (such as Minute®) ½ (8 ounce) can sliced water chestnuts, drained 3 tablespoons soy sauce salt and ground black pepper to taste 1 (14 ounce) can bean sprouts, drained 1 (5 ounce) can crispy chow mein noodles, or to taste

Nutrition Info

465.2 calories carbohydrate: 44.8 g cholesterol: 49.5 mg fat: 22.3 g fiber: 4.7 g protein: 21.4 g saturatedFat: 6.9 g servingSize: - sodium: 1398.1 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Add beef, onions, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Mix in cream soups, water, instant rice, water chestnuts, soy sauce, salt, and pepper. Pour into the prepared casserole dish.
Bake in the preheated oven for 1 hour. Add bean sprouts and stir. Sprinkle on enough chow mein noodles to cover the top of the dish and continue baking until heated through, about 30 minutes more.

1 casserole

Delicious Chinese-inspired hotdish casserole.