Ingredients
1
pound chow mein meat
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, coarsely chopped (1/2 cup)
1/4
teaspoon pepper
1/4
cup soy sauce
1/3
cup uncooked regular long-grain rice
1
can (10 3/4 ounces) condensed cream of mushroom soup
1
cup water
3
cups frozen stir-fry vegetables (from 16-ounce bag)
Crisp chow mein noodles, if desired
Preparation
Spray inside of 4- to 5-quart slow cooker with cooking spray.
Break meat into large pieces in 12-inch skillet. Cook over medium-high heat 5 minutes, stirring occasionally. Stir in onion and celery. Cook about 5 minutes longer or until meat is brown; drain. Stir in remaining ingredients except vegetables. Spoon into slow cooker.
Cover and cook on low heat setting 8 to 9 hours. Stir in vegetables. Cover and cook on low heat setting about 15 minutes longer or until vegetables are tender. Serve with noodles.
