Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks.

Add the onion, and celery the skillet. Cook until the vegetables are tender, about 5–7 minutes.

Stir in the cream of mushroom soup, water, and soy sauce.

Mix well to coat the beef and vegetables evenly.

Preheat the oven to 350°F.

Pour mixture into a greased 9×13 baking dish.

Stir in rice.

Cover the dish with foil and bake for 25–30 minutes, or until heated through and bubbling.

Remove the foil, bake uncovered for an additional 10 minutes.

Let the hotdish rest for 5 minutes before serving.

Sprinkle the chow mein noodles evenly over the top.

Enjoy!