#1650 - Chinese Vegetable Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 - 10.75oz. Campbell's cream of chicken soup
1 can of water (use empty soup can to measure)
1 can of La Choy Chinese vegetables
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup uncooked rice
Chinese noodles

In a bowl add both soups and the can of water--stir. Add uncooked rice--stir. Add Chinese vegetables--stir and set aside. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and stir until meat is browned. Add browned meat to the soup mixture--stir. Pour the mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 1 hour. Remove from oven, cover the whole top with Chinese noodles, and return to oven for 10-15 minutes longer.