While it’s not the prettiest dish for a picture, serving this Chow Mein Hot Dish always satisfies my family’s hunger. My proof that it’s a family favorite is this picture. My family had the dish half eaten by the time I could find my camera to take a photo!
It’s not Chow Mein in the true sense of Chinese stir fry as you can see from the list of ingredients. Far from it. It’s so “American-ized,” I actually feel slightly unscrupulous calling it the name it has. However, given that my son is a picky eater like his mother, I don’t care what it’s called because this has always been an easy go-to dinner that he devours.
1 lb. ground beef
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup regular rice (not Minute Rice)
1 can Chicken with Rice soup
1 can Cream of Mushroom soup
1 soup can of water
2 Tablespoons soy sauce
Salt & Pepper to taste (easy on the salt)
1 can of Rice Noodles or crispy Chow Mein Noodles (La Choy)
Brown meat. Saute onion and celery in small frying pan with a little butter. Add the onion, celery, soups, water, regular rice and soy sauce to the meat. Stir. Salt and pepper as desired (be cautious of too much salt). Pour into a shallow 2 quart baking dish. Bake at 350 degrees for 45 minutes to 1 hour. The deeper the dish, the longer it may need to bake. It should not be “soupy” when served. With 5 minutes left to bake, sprinkle noodles on top.