Sometime in life a recipe comes around that you just fall in love with. This one is that for me. It takes me back to a time in my childhood, when my Mom loved to cook. She made this recipe (without celery) several times throughout the year, and always when we went on vacation to the Oregon coast. It is a HUGE favorite of mine, and after all these years, I realized that this is the first attempt I have ever made to make it.
After “researching” it in our family cook book,
I realized that it was a recipe that my mom’s twin sister made. I’m sure that with like most things, they each had their own version, but either way, it’s a classic in my book! And by the way, it makes incredible of leftovers!
1 lb Hamburger (I use Ground Turkey)
1 Large Onion, diced
5 Stalks of Celery, diced
½ Cup Rice
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
2 T Soy Sauce (be careful, can be salty!)
3oz (or so) Crunchy Chow Mein Noodles
Pepper, to taste
Brown meat, then add onions and celery to continue to brown. Mix together rice soups and soy. Mix together with meat mixture. Bake in preheated 350°F oven for 50 minutes. In the last 10 minutes add the Chow Mein Noodles.
|Soup and rice mixture|
|Ready for the oven|