adapted from: Mom's Best Recipes
3/4 Lb. lean ground beef
1 c. chopped onion
salt and pepper
1 (10.75 oz.) can cream of mushroom soup
1 (10.75 oz.) can cream of chicken soup
1 1/2 c. water
1 Tbl. reduced sodium soy sauce
1/2 c. uncooked long-grain rice
1 c. frozen peas
1 c. crunchy chow mein noodles
Preheat oven to 350 degrees. Cook ground beef and onion in a large skillet over medium heat until beef is almost cooked through (it will finish cooking in the oven). Season with a little salt and pepper and add the cream of mushroom soup, cream of chicken soup, water, soy sauce, rice and peas. Stir until well combined. Pour into a greased 9x13-inch baking dish and cover tightly with foil.
Bake for 30 minutes; uncover and cook 30 additional minutes (save the foil). Remove from oven and stir in chow mein noodles, cover with foil, and continue baking for another 15 minutes. Serves: 4-6.
Jenn's Notes: I used 98% fat-free soups.