I do love a good casserole, and this recipe fits that bill. I found this recipe in the 1982 cookbook "A Cook's Tour of the Azalea Coast" that was published by the Auxiliary to the New Hanover, Pender, Brunswick County Medical Society. I love these kinds of regional cookbooks, and I have collected more than my share over the years. This particular one belonged to Mom and was most likely a gift from one of our relatives who lived in Wilmington.
I have only made this casserole once, but I really did enjoy it. Of course, it is not authentic Chinese but because it has been sprouts and soy sauce in it, it is labeled Chinese. Still, it is a good casserole and like most casseroles, it is better the next day. Enjoy!
Chinese Beef Casserole
I pound ground beef
2 cups onion, chopped
2 cups celery, chopped
1/2 cup uncooked rice
1 10.5 ounce can cream of mushroom soup
1 soup can of water
1 16 ounce can of bean sprouts, drained
1/2 cup soy sauce
1 4 ounce can of mushrooms, drained
Preheat oven to 325 degrees. Brown beef in a large skillet. Drain. Mix all ingredients together and turn into a large casserole dish. Cover and bake for 2 hours. Serves 6 to 8.
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