Casserole Chop Suey
| 5 lbs. boneless pork, cut in 1/2-inch cubes |
2 Tbsp. cooking oil |
| 1 tsp. salt | 4 10 3/4-ounce cans condensed cream of mushroom soup |
| 4 cups milk | 1 16-ounce can bean sprouts, drained |
| 1 1/2 cups chopped celery | 1 1/2 cups chopped onion |
| 1 1/2 cups chopped green pepper | 1 1/2 cups regular rice |
| 1 8-ounce can water chestnuts, drained & sliced |
2/3 cup soy sauce |
| 2 3-ounce cans chow mein noodles |
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, & soy sauce. Divide mixture between two 13 x 9 x 2-inch baking dishes.
Bake, covered, at 350 degrees 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. Makes (of course) 2 casseroles, Serves 24 people.
