Recipe by skarimom from Idaho
This is from a recipe that was in a cookbook given to my Grandma when she retired from "Ore Ida" a potato processing plant in Burley, Idaho. Her co-workers put this book together because they knew her love of cooking and wanted to share their favorite recipes....I've made this often and sometime I add my own goodies to it like mushrooms, bamboo shoots, celery or anything else that sounds good in my pantry. If you add extras you may need to adjust the cooking time. I really recieved my love of cooking from my Grandma and I try about any recipe just to try it....I hope you do the same. Not sure about yield or serving size I come from a group of hungary men.
Top Review by bill mayes
This recipe is very easy to make. I used Cream of celery and cream of chicken soup, Ground sirlon and added water chesnuts. I am glad I added the chestnuts. It still was not very asian. My DW and I thought it was just good.It needs something else but The only two things I can think off is maybe a 1/2 cup of sour cream or 1/2 cup of cream cheese.
- 1 lb ground beef
- 1⁄2 cup of chopped onion
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
- bean sprouts
- 1 1⁄2 cups water
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 cups instant rice
- chow mein noodles
- soy sauce
Directions See How It's Made
- Brown groundbeef and onion and drain.
- Mix soups and rest of ingrediants together except chow mein noodles.
- Place in a buttered or sprayed casserole dish.
- Bake for 30 minutes at 350 degrees with lid or covered.
- Remove cover and top with chow mein noodles and Bake another 10 to 20 mins longer.
- Enjoy! I like to sprinkle soy sauce over it and serve it with a nice green salad.