Chinese Beef With Veggies and Cashews

Name: Chinese Beef With Veggies and Cashews
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 1 casserole, 4-6 serving(s)
Ingredients: 1 1/2 lbs lean ground beef; 1 onion, chopped; 1 green bell pepper, chopped; 2 cups chopped celery; 1 cup uncooked rice; 1/4 cup soy sauce; 1/2 teaspoon Tabasco sauce; 1/4 teaspoon salt; 1 (15 ounce) can Chinese vegetables, drained; 1 (4 ounce) can sliced mushrooms, drained; 1 1/4 cups cashew nuts; 1 (10 ounce) can condensed golden mushroom soup; 2 cups water; 1 1/2 teaspoons beeef bouillon; 1 1/2 cups chow mein noodles

Submitted by weekend cooker

"this goes great with a chinese slaw."

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Ready In:: 1hr 35mins
Ingredients:: 15
Yields:: 1 casserole
Serves:: 4-6

ingredients

1 ¹⁄₂ lbs lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cups chopped celery
1 cup uncooked rice
¹⁄₄ cup soy sauce
¹⁄₂ teaspoon Tabasco sauce
¹⁄₄ teaspoon salt
1 (15 ounce) can Chinese vegetables, drained
1 (4 ounce) can sliced mushrooms, drained
1 ¹⁄₄ cups cashew nuts
1 (10 ounce) can condensed golden mushroom soup
2 cups water
1 ¹⁄₂ teaspoons beeef bouillon
1 ¹⁄₂ cups chow mein noodles

directions

In a skillet, brown beef, and stir well breaking up meat.
In a large bowl, combine onion, bell pepper, celery, rice, soysauce, tabasco, salt, Chinese veggies, mushrooms, and cashew nuts.
In a saucepan, combine soup, water, and beef bouillon, and heat just enough to mix well.
Combine beef and soup mixture with onion-vegetable mixture.
Pour into greased 9x13 inch baking dish.
Cover and bake at 350 degrees for 50 minutes.
Remove from oven and sprinkle noodles over casserole.
Bake uncovered for 20 minutes.

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Reviews

Taking heed of Jess4Freedom's comments about this dish being very salty, since we don't like our food overly salty (and I know this is very much a matter of taste preferences), I omitted the salt and bouillon and use low-salt soy sauce. When I tasted-tested, it didn't need any extra salt. I also omitted the tabasco sauce as I have zero tolerance of anything hot and spicy. I used about four times the mushrooms and used fresh rather than canned and I added 4 cloves of garlic. The mushrooms I cooked after browning the meat so that they had released their moisture. I used my Recipe #135453 in place of the water, simply to add some extra flavour (I had, after all, omitted some ingredients!). This dish had a nice variety of vegetables and the flavours blended well. Thank you for sharing this recipe, weekend cooker. Made for 1-2-3 Hit Wonders.

bluemoon downunder
This was good, but I had to make several adjustments because it was very salty the first time I made it. I used a low sodium soy sauce and left out the salt. I also found the low sodium healthy choice soup for the mushroom soup, which was better. I skipped the bouillon and used beef stock for the water. All over it was a good dish, but it wasn't our favorite. Made and Reviewed for PRMR.

LilPinkieJ

RECIPE SUBMITTED BY

weekend cooker

United States

Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools. Rating System 5 stars- Outstanding (4 out 4 ) in family enjoyed. 4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. 3 stars - good, might consider an adjustment 2 stars- Okay- will make adjustment 1 star- debatable I will make again, would with right adjustment 0 stars - Will not attempt again.

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