Casserole Chop Suey
|Boneless pork||5 Pound, cut into 1/2 inch cubes|
|Cooking oil||2 Tablespoon|
|Canned condensed cream of mushroom soup||43 Ounce (4 Cans, 10 3/4 Ounce Each)|
|Milk||4 Cup (64 tbs)|
|Canned bean sprouts||16 Ounce, drained (1 Can)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1 3⁄4 Cup (28 tbs)|
|Regular rice||1 1⁄2 Cup (24 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Canned chow mein noodles||6 Ounce (2 Cans, 3 Ounce Each)|
In a large kettle or Dutch oven brown meat, about 1/3 at a time, in hot oil.
Return meat to pan; sprinkle with salt.
Stir in soup, milk, bean sprouts, celery, onion, green pepper, uncooked rice, water chestnuts, and soy sauce.
Divide mixture between two 13x9x2-inch baking dishes.
Bake, covered, at 350° till rice is done, about 1 1/2 hours, stirring after 1 hour.
Uncover; stir each casserole.
Sprinkle each with 1 can of chow mein noodles.
Bake 5 minutes longer, Pass additional soy sauce with casseroles.