 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Crispy chow mein noodles top this twist on chop suey thatâs sure to be a family favorite. Willie DeWaard - Coralville, IA Ingredients:
2 pounds ground turkey or beef |
1 cup chopped onion |
1 cup chopped celery |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 can (14 ounces) bean sprouts, undrained |
1/4 cup reduced-sodium soy sauce |
1/2 teaspoon pepper |
1 cup uncooked long grain rice |
1 can (8 ounces) sliced water chestnuts, drained |
2 cups frozen peas, thawed |
1 can (5 ounces) chow mein noodles |
Directions:
1. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 3-qt. baking dish. Stir in rice and water chestnuts.
2. Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through. Yield: 8 servings.
|
|