Another one of my (Nicole) family favorites that I couldn’t resist the urge to crock! A lighter pasta dish when you are tired of cooking the same old thing....
A slightly spicy alternative to stuffed peppers. I combined a few ideas from other recipes and added a few of my own.
Submitted by: Courtney
Our daughter's middle name is Lee and my mother's maiden name was Lee. We all sang while we cooked. There was a recipe basic with ground beef and rice and soy sauce that I saw about 40 years ago in some magazine that I made my own that is nothing like what I made this to be. I invite you to make yours your own. This is a great all in one dish for cooler weather.
- 1 Pound ground beef
- 1/4 Cup raw rice
- 1 Whole sweet onion
- 1 Cup chopped celery
- 1 Can cream of mushroom soup
- 1 Can cream of chicken soup
- 1 Can bean sprouts
- 1 Can water chestnuts
- 1/4 Can Chinese vegetables
Brown ground beef and rice.
Remove from skillet and drain any greasy water.
Brown celery and rice.
Combine all ingredients into large slow cooker and stir well.
(you may add any other Chinese vegetable you wish or any other flavor you desire)
Serve hot over fried egg noodles, chow mein noodles, rice noodles or just eat without noodles...this is such a great dish to personalize, one can do practically anything with it.
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