Chow Mein Casserole

 I am not sure where I got this recipe. It seems to have it's roots in the Midwest. My mom made it when we were young in Minnesota. I went through my recipes and I don't see that I ever wrote it down. I have made it often, but with much of my cooking, I often do not use a recipe. Here is my version, that is very similar to other recipes, except my version is a little different. I have a secret ingredient that adds some unique flavor. It has a small amount of Chinese 5 Spice Powder. I recommend you keep some on hand. It is great in many recipes.

INGREDIENTS:

1 lb. lean hamburger 

1 medium onion, chopped

3 celery stalks,  chopped 

2 carrots, sliced or julienned 

1 tsp Worcestershire sauce

2 tsp soy sauce 

1 can cream of mushroom soup

3/4 cup jasmine rice, (rinsed)

3/4 cup water

Salt, pepper, and garlic powder

1 tsp. Chinese Spice Powder (optional)

Crunchy style chow mein noodles for topping or, for serving.

Method:

I use my Instant Pot for this, just because, it is quicker !

Use Sauté mode, add a little oil of choice, pre-heat and add in ground beef.

Add half of chopped onion, salt and pepper, garlic powder.

Cook and stir until no longer pink. Hit it with some Worcestershire and soy sauce.

Add in celery, carrot and rest of onion.

Mix in rice, water, soup, and 5 spice powder.

Switch Instant Pot to pressure mode, and seal

Cook at pressure for 20 minutes.

Release pressure and stir. Check rice for tenderness.

Cook another 5 minutes if needed.

You can top this with the chow mein noodles and bake it like a casserole,

or just serve on top of chow mein noodles, or put noodles on top !