Chinese Casserole
Yield
servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef
browned |
|
| 1 | large |
onions
diced |
|
| 2 | cups |
celery
diced |
|
| 1 | can |
tomato soup
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
mung bean sprouts
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
browned |
|
| 1 | large |
onions
diced |
|
| 473 | ml |
celery
diced |
|
| 1 | can |
tomato soup
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
mung bean sprouts
drained |
*
|
Directions
Mix together and place in greased 2 quart casserole.
Cover top with chow mein noodles.
Bake at 350℉ (180℃) for 40 minutes.
