Chinese Hotdish

This Midwestern hotdish becomes a Chinese feast with the addition of water chestnuts, bean sprouts, and celery to the rice and ground beef base.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 45 mins
• Calories: 465 Calories

Ingredients

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• salt and ground black pepper to taste
• 1 pound ground beef
• 3 tablespoons soy sauce
• 2 large onions, chopped
• 1 (14 ounce) can bean sprouts, drained
• 2 cups chopped celery, or more to taste
• 1 cup instant white rice (such as Minute®)
• 1 (5 ounce) can crispy chow mein noodles, or to taste
• 1.5 cups water
• 0.5 (8 ounce) can sliced water chestnuts, drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.