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Casseroles - Beef -  Shanghai Casserole Post by :rabbie2 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1551

Click below to download : Casseroles - Beef - Shanghai Casserole (Format : PDF)

Casseroles - Beef - Shanghai Casserole

2 pounds lean ground beef
1 tablespoon oil
1 cup onion -- diced
2 cups celery -- diced
2 cups rice -- cooked
2 tablespoons soy sauce
1 l6 oz package frozen mixed vegetables
1 can mushroom soup
1 can milk
1 can water chestnuts -- sliced
1 package Chinese noodles

Brown beef, onions and celery in oil. Mix rice, soy sauce, frozen mixed vegetables, soup, milk and water chestnuts together. Add to the meat mixture; mix lightly to combine. Place in a large casserole dish which has been sprayed with cooking spray.

Cover and bake at 350 degrees for 30 minutes; uncover and sprinkle with the noodles. Return the casserole to the over and bake an additional 5 to 8 minutes.

This recipe can be halved or prepared in two separate casserole dishes. If freezing one, don't bake until thawed, then proceed as above.
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150 grams one-day-old bread 11 oz. Light (color) beer 750 grams each ground pork(should be quite fat) and ground beef 1 onion, grated 3 eggs 1 tbsp. each mustard, salt, pepper 2-3 tbsp. dry breadcrumbs 2 oz. smoked bacon(in small cubes) 2 tbsp. oil 2 red bell peppers 1 can (we have 29 oz. cans) Sauerkraut, drained 4 oz. grated Gouda or Cheddar 8 oz. sour cream Soak bread in beer, drain. Mix with meat, half of the onion, spices, and eggs. Press in a casserole dish (32 by 39 centimeters). Bake at 350°F for about 25 minutes.Fry bacon