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Wednesday, August 14, 2013

Beefy Chinese Noodle Rice casserole

 This is a fast and tasty casserole you can even put in the crock pot on low, it's got a creamy beef taste that fills the hunger spot

 1              pound  Ground Beef, extra lean
  1             medium  Onion -- chopped
  8               cups  Rice -- cooked
  1                cup  Celery -- diced
  10 1/2        ounces  Cream of Mushroom soup, condensed
  10 1/2        ounces  Cream of Chicken soup, condensed
  16            ounces  Bean Sprouts -- drained
  16            ounces of frozen sliced green beans
  1         Tablespoon  Soy Sauce
  1            package  Chinese Noodles -- dry

Brown ground beef & onion together in a large frying pan.  Mix with other
ingredients in a large Dutch oven size pan and let simmer until celery is
cooked.  Serve over dry Chinese noodles.

*Note:  Instead of serving over noodles, you may mix the noodles into the
mixture just prior to serving, if desired.

*To Freeze for later use:  Do not add the Chinese noodles.  Freeze the
cooled casserole in a labeled container for up to 6 months.  To serve, thaw
overnight in refrigerator, heat through in a saucepan or in the oven, and
serve over Chinese Noodles.

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