Chinese Casserole
"With beef, rice, bean sprouts, celery, creamy soups and crunchy noodles, this is a great dish - I was skeptical at first, but it's really very good - and the leftovers are the kind you fight over!
Definitely a must-try. Something new and different for a casserole! Let me know what you think."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 cup rice, cooked
- 1 lb ground beef, cooked
- 1 large onion
- 1 cup celery, cooked
- 1 tablespoon soy sauce
- 10 1⁄2 ounces cream of mushroom soup
- 10 1⁄2 ounces cream of chicken soup
- 1 cup chunky chinese noodles (the orange kind you put in soups)
- 1 (10 1/2 ounce) can bean sprouts
directions
- Preheat oven to 400°F.
- Tips - celery can be cooked by boiling a pot of water and cooking it that way for about 5 minutes, on a rolling boil. It's also good sometimes to cook the onion with the ground beef when you are browning the beef - really brings out the flavour.
- Take all of the ingredients and mix well together in a casserole dish.
- Put in oven, cook for 20-35 minutes, or until bubbly.
- Serve with a little soy sauce and enjoy!
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Reviews
-
We also cooked beef, onions and celery together, next time will put noodles on top after cooking, otherwise too soggy. Even better next day, thanks for posting. -
Pretty yummy & nice texture. I cooked the onion & celery with the beef, and the only change I made was to sub cream of asparagus for the cream of chicken. I was a little baffled by "chunchy" noodles in the ingredient list. I assumed it was a typo and meant "crunchy"; I used chow mein noodles. The mix of soups and soy sauce gave this more flavor than I was expecting. It's a nice way to dress up hamburger, but I bet it would be good with chicken as well. Thanks.
RECIPE SUBMITTED BY
I am a graphic designer who dabbles in cooking. As I am now the lady of my house, I've been experimenting with different recipes, trying to cater to my family's needs. I like fairly simple recipes with good results.
