Oriental Hamburger Casserole
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Can be made the day before, stored in refrigerator and then baked before serving.
1 pound ground beef
1 cup chopped celery
1 cup chopped onion
2 cans (8 ounces each) sliced water chestnuts
1/3 cup soy sauce
1 can (10-3/4 ounces) cream of mushroom soup
2 beef bouillon cubes
2 cups hot water
3/4 cup of white or wild rice
Brown hamburger, celery and onions. Drain off excess fat. Mix in water chestnuts and soy sauce.
Dissolve bouillon cubes in hot water; stir in mushroom soup. Add to ground beef mixture. Stir in rice.
Place in ungreased 9x13-inch baking pan. Bake, uncovered, at 350 degrees for 1 hour. Yield: 6 to 8