Orientalbeefcasserole Recipes

GROUND BEEF CHINESE CASSEROLE

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.

GROUND BEEF ORIENTAL

Steps:

• Saute' onions and celery in butter; add uncooked rice and ground beef. Brown.
• Combine soup, water, soy sauce, pepper and bean sprouts.
• Place into buttered casserole dish.
• Add onion and meat mixture.
• Bake at 350 degrees for 30 minutes, covered.
• Bake, uncovered, for an additional 30 minutes.
• Serve over noodles, chinese noodles or rice.

ORIENTAL HAMBURGER CASSEROLE

Steps:

• Brown ground beef and one chopped onion in deep casserole dish- Drain fat.
• Add remaining ingredients- Mix together.
• Cover and heat in oven at 300 degrees for 25 minutes or until cooked through.
• Top with chow mein noodles.

CHINESE BEEF CASSEROLE

Steps:

• In a small saucepan, melt butter over medium low heat. Stir in flour a little at a time until smooth and then remove pan from heat. Stir in salt and pepper.
• Using a whisk, add broth, milk, a little at a time, stirring to keep mixture smooth then return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain and return to skillet.
• Add the roux mixture you made in the small saucepan to the beef mixture along with the bean sprouts and soy sauce; bring to a boil.
• Pour into a greased 3 quart baking dish and then stir in rice and water chestnuts.
• Cover baking dish and bake at 350F for 30 minutes. Uncover, stir in peas and sprinkle with chow mein noodles. Bake another 15-20 minutes or until heated through.

ASIAN BEEF & VEGETABLE CASSEROLE

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.

CHINESE BEEF CASSEROLE

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.