Ground Beef Oriental
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 1 ½ | cups |
water
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | can |
chinese flour noodles
|
* |
| 1 | cup |
celery
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| ¾ | cup |
minute rice
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 355 | ml |
water
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 1 | can |
chinese flour noodles
|
* |
| 237 | ml |
celery
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 177 | ml |
minute rice
|
Directions
Season beef and brown in 1 tablespoon oil.
Add onion and celery; cook until tender.
Combine soups, soy sauce and water.
In oiled casserole (1 tablespoon oil), place dry rice.
Cover with meat mixture, then top with soup mixture.
Bake 30 minutes, covered, at 350℉ (180℃).
Uncover and bake 30 minutes more.
Top with noodles and bake 15 minutes more.
