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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Chow mein noodles and cashews give this dish a delectable crunch. Whenever I take it to potlucks, it disappearers before my eyes. You can make the casserole and freeze it; stir in the chow mein noodles just before serving.Marion Petersson, Wetaskiwin, Alberta Ingredients:
2 pounds ground beef |
2 large onions, chopped |
1 can (4 ounces) mushroom stems and pieces, drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1-1/4 cups milk |
1/4 cup soy sauce |
1 teaspoon worcestershire sauce |
1/2 teaspoon pepper |
8 ounces fine egg noodles, cooked and drained |
2 cups (8 ounces) shredded cheddar cheese |
1 package (6 ounces) chow mein noodles |
1 cup whole cashews |
Directions:
1. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the mushrooms; set aside.
2. In a bowl, combine the soup, milk, soy sauce, Worcestershire sauce and pepper. In a greased 13-in. x 9-in. baking dish, layer egg noodles, beef mixture and soup mixture. Sprinkle with cheese and chow mein noodles.
3. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cashews. Yield: 8-10 servings.
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