Budget Beef & Mushroom Casserole

Bergy's Note:

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

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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.

Reviews

[WJKing]

True to form, Bergy's recipes never disappoint! LOVED this. We DID wait to put the chow mein noodles on top until the last 20-ish minutes, so they were nice & crisp. Great stuff. This is a keeper! Thx, Bergy!

[faith58]

Excellent recipe bergy. Highly recommended!

[MsSally]

This was excellent. The only thing I'd do differently is leave off the noodles till time to eat it. The noodles got soggy when we reheated it. The only thing I did differently was to use finely shredded cabbage instead of sprouts. But it was great this way.