Budget Beef & Mushroom Casserole

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 6
  • About This Recipe

    “This casserole has an oriental flavor and kids love it! If you wish to make this a do ahead recipe just leavethe noodles off until just before you pop it into the oven. Serve over cooked rice or mashed potatoes”

    Ingredients

  • 1lblean ground beef
  • 2largeonions, sliced
  • 3garlic cloves, smashed(optional)
  • 1 3/4 cupscelery, sliced in 1/2-inch pieces
  • 8ouncesfresh mushrooms, sliced
  • 8ouncescanned sliced water chestnuts
  • 12ouncesfresh bean sprouts
  • 1 (16ounce) cans diced tomatoes, with juice
  • 2tablespoonscornstarch
  • 2tablespoonssoy sauce
  • 2cupscrisp chow mein noodles
  • Directions

  • Heat oven to 350F degrees.
  • Cook beef until brown & crumbly.
  • Turn the cooked beef into a 2 1/2 quart casserole.
  • Pour off any grease from skillet.
  • Add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp.
  • Add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice.
  • In a small bowl, blend the cornstarch with the soy sauce and stir into the mixture.
  • Top with chow mein noodles.
  • Bake uncovered 45 minutes to 1 hour.
  • Serve with rice or mashed potatoes.
  • Reviews

  • “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!”

  • “Excellent recipe bergy. Highly recommended!”

  • “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.”

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