CHINESE STIR-FRY CASSEROLE
This is a tasty Chinese Stir-Fry Casserole recipe you can easily make at home. Change up the vegetables and make it your own!
Provided by Chef Rodney
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large skillet, add beef, salt, pepper, soy sauce and onions. Cook until the ground beef is no longer pink and the onions are translucent.
- In a large mixing bowl, combine all the vegetables, milk and cream of celery soup and mix well.
- Combine vegetables and meat mixture in a 9 x 13 casserole.
- Bake for 30 minutes.
- While the casserole is baking, make noodles according to directions on the package. Combine noodles and casserole mixture and serve.
Nutrition Facts : Calories 264 kcal, Carbohydrate 13 g, Protein 15 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 949 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHINESE BEEF CASSEROLE
Crispy chow mein noodles top this twist on chop suey that's sure to be a family favorite. Willie DeWaard - Coralville, IA
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 13x9-in. or 3-qt. baking dish. Stir in rice and water chestnuts., Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake until heated through, 15-20 minutes longer.
Nutrition Facts : Calories 461 calories, Fat 18g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 1233mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.
ASIAN BEEF & VEGETABLE CASSEROLE
Enjoy Asian flavours but wanting a low cost meal? Then this recipe - which uses slow-cooking to get lots of flavour from some of the cheaper cuts of beef - may be just what you're looking for. Michelle Southan's recipe for Asian Beef and Vegetable Casserole is from the August 2007 issue of the 'Australian Good Taste' magazine. Michelle suggests that you "put away your wok and get ready for aromatic slow-cooked beef, Asian style". Some conversions which may be useful in making this recipe: 90g = 3oz; 300g = approx. 91/2oz; 1.5 kg = 3lbs; 4cm = 11/2"; 125ml = 4 fluid ounces; 500ml = 16 fluid ounces.
Provided by bluemoon downunder
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
- Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
- Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
- Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
- Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
- Add the beans to the beef mixture and stir to combine.
- Top the beef mixture with coriander and serve with steamed rice.
- FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.
GROUND BEEF CHINESE CASSEROLE
Like grandma used to make! Serve over or beside a bed of rice.
Provided by mike_noodles
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir beef, mushroom soup, celery soup, water chestnuts, celery, water, Monterey Jack cheese, almonds, mushrooms, soy sauce, and black pepper together in the prepared baking dish. Cover dish with aluminum foil.
- Bake in preheated oven for 45 minutes. Remove aluminum foil and sprinkle chow mein noodles over the top of the casserole. Continue baking until the casserole browns around the edges, about 30 minutes more.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 29 g, Cholesterol 66.5 mg, Fat 31.1 g, Fiber 4 g, Protein 23.7 g, SaturatedFat 10.7 g, Sodium 1368.2 mg, Sugar 3 g
CHINESE HAMBURGER CASSEROLE
This is a recipe that came from our church's first cookbook more than 30 years ago. We like to serve it with cooked rice and a vegetable.
Provided by Chicagopm
Categories White Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in skillet.
- Add remaining ingredients except noodles.
- Stir well and pour into a 2 quart casserole.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and bake another 30 minutes.
- Sprinkle noodles over top and return to oven and bake an additional 15 minutes.
- Serves 8.
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
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