Chinese Beef Casserole
Total TimePrep: 15 min. Bake: 45 min.
I wanted to make this recipe because it reminded me of a similar dish Mom cooked. It's not exactly the same. I added more onion, celery, and an orange sweet pepper. Used less beef. I think next time I'll add some slivered almonds and probably more veggies. Not quite sure what else I need to alter to make it truly Mom's. But overall not bad and brings bad good memories.
I thought this was very tasty. I used ground turkey instead of the beef and ground white pepper, by choice. After baking for 30 min I stirred in the peas and added a 1/2 cup of non salted almonds. This added extra crunch. I noticed the rice needed more time to cook, so after stirring in the peas, 1/2 cup of almonds and sprinkling the noodles on top, I tightly covered the casserole dish with foil and baked an additional 30 min. It turned out perfectly!
Horrible!...I will not cook it again. No taste and it didn't look appetizing. I don't recommend it.
My family and I were not impressed. I won't serve it again.
It was OK. I liked the crunch but not sure if I really liked the flavor. I would make it once a year.
My grandkids said it tastes like hamburger helper. O. K. But not a winner.
I haven't done this recipe yet.. but I asked my cousin who should be a gourmet cook about the dilemma of the crunchy rice. He suggested that you cover the pan tightly when baking it.. and to extend the cook time to an hour. I'll let you know how it goes with this adjustment.
This is very similar to an old recipe we used to make in the late 50's. We precooked the rice and mixed it in with everything else raw, kind of like a meat loaf, then baked in a casserole dish until done. It called for celery soup and mushroom soup. and there were no peas. We never had leftovers but there were 6 of us.
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Will not make this again. My husband did not like it and I thought it was barely fair.