Saturday, August 21, 2010

Chinese Noodle Casserole

1-2 lb. ground beef
1 large onion, chopped
salt (to taste)
pepper (to taste)
1/4 c. soy sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
sweet red or green bell peppers, green beans, bean sprouts, water chestnuts, etc. (optional)
1/2 c. rice
6 oz. can or package of Chinese noodles

Brown ground beef and onions. Drain. Add salt, pepper, soy sauce, soup, water, optional vegetables, and rice. Put in a large casserole dish. Cover and bake in oven at 325 degrees for 30 minutes. Uncover, stir, bake 20 minutes more (or until rice is soft). Stir, sprinkle with Chinese noodles. Bake an additional 10 minutes.

Variation: For a quicker cook time, cook the rice separately. Cook all the rest of the ingredients except for the noodles in a skillet until hot and bubbly. Add cooked rice to meat mixture or serve meat mixture over rice. Either way, top with noodles.

Notes: Makes about 8 servings. If I make this recipe again, I will cook the rice separately. After baking uncovered for 20 minutes, I increased the temperature to 350 and cooked for 20 minutes more and the rice still wasn't entirely cooked. We found this recipe in the Recipes and Remembrances 2nd Edition cook book mentioned in previous entries.

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