Prep 30 mins
Cook 30 mins
With beef, rice, bean sprouts, celery, creamy soups and crunchy noodles, this is a great dish - I was skeptical at first, but it's really very good - and the leftovers are the kind you fight over! Definitely a must-try. Something new and different for a casserole! Let me know what you think.
- 1 cup rice, cooked
- 1 lb ground beef, cooked
- 1 large onion
- 1 cup celery, cooked
- 1 tablespoon soy sauce
- 10 1⁄2 ounces cream of mushroom soup
- 10 1⁄2 ounces cream of chicken soup
- 1 cup chunky chinese noodles (the orange kind you put in soups)
- 1 (10 1/2 ounce) can bean sprouts
- Preheat oven to 400°F.
- Tips - celery can be cooked by boiling a pot of water and cooking it that way for about 5 minutes, on a rolling boil. It's also good sometimes to cook the onion with the ground beef when you are browning the beef - really brings out the flavour.
- Take all of the ingredients and mix well together in a casserole dish.
- Put in oven, cook for 20-35 minutes, or until bubbly.
- Serve with a little soy sauce and enjoy!
We also cooked beef, onions and celery together, next time will put noodles on top after cooking, otherwise too soggy. Even better next day, thanks for posting.
Pretty yummy & nice texture. I cooked the onion & celery with the beef, and the only change I made was to sub cream of asparagus for the cream of chicken. I was a little baffled by "chunchy" noodles in the ingredient list. I assumed it was a typo and meant "crunchy"; I used chow mein noodles. The mix of soups and soy sauce gave this more flavor than I was expecting. It's a nice way to dress up hamburger, but I bet it would be good with chicken as well. Thanks.