Budget Beef & Mushroom Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This casserole has an oriental flavor and kids love it! If you wish to make this a do ahead recipe just leave the noodles off until just before you pop it into the oven. Serve over cooked rice or mashed potatoes Ingredients:
1 lb lean ground beef |
2 large onions, sliced |
3 garlic cloves, smashed (optional) |
1 3/4 cups celery, sliced in 1/2-inch pieces |
8 ounces fresh mushrooms, sliced |
8 ounces canned sliced water chestnuts |
12 ounces fresh bean sprouts |
1 (16 ounce) can diced tomatoes, with juice |
2 tablespoons cornstarch |
2 tablespoons soy sauce |
2 cups crisp chow mein noodles |
Directions:
1. Heat oven to 350F degrees.
2. Cook beef until brown & crumbly.
3. Turn the cooked beef into a 2 1/2 quart casserole.
4. Pour off any grease from skillet.
5. Add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp.
6. Add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice.
7. In a small bowl, blend the cornstarch with the soy sauce and stir into the mixture.
8. Top with chow mein noodles.
9. Bake uncovered 45 minutes to 1 hour.
10. Serve with rice or mashed potatoes.
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