The weather is getting cold and my mind is turning to casseroles and soups. I'm also missing my Mom a fair bit these days. One of her most often prepared casseroles was one she called Chinese Noodle Casserole. I actually hated it as a child, because I didn't like mushrooms. But I now love it and it reminds me of home. It's definitely a throw back to earlier days, with minute rice, Campbell's soups and tinned chow mein noodles. But I plan to make it this week. (And hope my kids like it more than I did back then!)
Chinese Noodle Casserole
1 1/2 lb lean ground beef
1 c chopped celery
1 c chopped onions
1 c sliced mushrooms
1 to 1 1/2 c Minute Rice (I use brown) and an equal amount of boiling water
1/8 c low sodium soy sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chow mein noodles
Saute ground beef, celery, onions and mushrooms until vegetables are soft and meat is cooked through. Mix together with all remaining ingredients except the noodles, place in a casserole dish and bake, uncovered, at 350 degrees for an hour.
Sprinkle with noodles and bake, uncovered, for half an hour at 275 degrees.
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