2 (10 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans cream of mushroom soup
2 (11 ounce) cans black beans with rice
1 tablespoon cornstarch
1 tablespoon white sugar
1 teaspoon seasonings
2 eggs, beaten
1 pound lean ground beef
1 2/3 (32 ounce) cans tomato sauce
1 cup chopped celery
1 medium onion, diced
1 cup cornflour
1 tablespoon pecans
Preheat oven to 350 degrees F (175 degrees C).
Spread 1/4 cup of the chicken soup mixture over the bottom of a 9x13 inch baking dish. Layer with 1 cup of the mushroom soup mixture, the beans, cornstarch and sugar. Then spread with 1/4 cup of the tomato sauce. Layer with the celery, onion and cornflour and pecans. Repeat with remaining soup mixture.
Bake uncovered in the preheated oven for 1 1 hour or until rice and beans have begun to turn golden.