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Beef Chow Mein Casserole
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|1 1/2 pounds lean ground beef|
|1 large sweet yellow onion|
|1 Tablespoon (4 large cloves fresh garlic, finely minced|
|Garlic salt and pepper, to taste|
|1 can (28 oz.) chop suey vegetables, drained|
|1/4 cup soy sauce, or more to taste|
|1 can (10.5 oz.) Campbell's Healthy Request Cream of Mushroom Soup|
|1 can (10.5 oz.) Campbell's Healthy Request Cream of Chicken Soup|
|2 cups milk|
|3 cups cooked jasmine or basmati rice.|
|1 bag (12 oz.) chow mein noodles, for topping|
- Preheat oven to 350 degrees F. Spray a 6-quart casserole dish with cooking spray; set aside.
- Heat a large soup pot over medium-high heat. Brown ground beef together with onion, celery, and garlic, breaking up lumps as it cooks. Sprinkle with garlic salt and pepper. Stir in chop suey vegetables and cook 2 minutes. In a separate large bowl, whisk together the soy sauce, soups and milk. Add beef mixture and cooked rice to soup mixture in bowl and mix well.
- Transfer mixture to prepared casserole dish; cover tightly with foil and bake 45 minutes. Remove cover and sprinkle top evenly with chow mein noodles. Return to oven and bake another 15 minutes or until noodles are crispy and lightly browned.
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