2 lbs. 93% lean ground beef
3 ribs celery, chopped
1/2 of a large onion, chopped
1 tsp. kosher salt
2 cans chicken & rice soup
1 cup of frozen petite peas, thawed
2 tbls. brown sugar
2 tbls. soy sauce
1 tbls. pure sesame oil
2 cups water
1 cup long grain white rice (not minute rice)
3 cups chow mein noodles
CHINESE BROWN SAUCE INGREDIENTS:
1 1/2 tbls. cornstarch
1 can(14.5 oz )beef broth
2 tbls. soy sauce
2 tsp. pure sesame oil
Preheat oven to 350 F.
In a very large oven safe skillet with a lid, cook ground beef on medium heat with celery and onions. Break up the ground beef and continue cooking while stirring until the beef is no longer pink and the veggies are tender.
Now add the salt, soup, peas, sugar,
soy sauce and pure sesame oil.
Stir well and remove from heat.
Now thoroughly mix in the water and rice.
Cover and bake for 30 minutes.
While the casserole is baking start making the brown sauce.
TO MAKE THE BROWN SAUCE:
In a medium size sauce pan over medium heat, whisk together all the brown sauce ingredients and bring to a boil. Simmer while whisking until sauce thickens. This should take about 5-7 minutes. When sauce has thickened set aside to pour over casserole before serving.
When casserole is done baking remove from oven and top with the chow mein noodles. Then pour the brown sauce over the noodles and serve warm.
Serves 6-8 people
This post belongs to My Recipe Journey food blog.
Recipe adapted from Recipe Lion.com
Monday, April 14, 2014
This is such a good idea for a casserole. I never think of Chinese food when I think of casseroles, but this works perfectly! What gives this an Asian flair is the soy sauce and pure sesame oil. I found this recipe **HERE**. This is very easy to make. Of course I tweaked it to suit my taste and to simplify the directions. I also doubled the recipe to feed 6 very hungry people. If you want to make a smaller amount just cut everything in half. It will still work fine. The leftovers even taste great the next day, right from the fridge! The noodles will soften but this casserole will still be so very tasty! I'm writing the recipe the way I made it...