Recipe: Chinese Noodle Hamburger Casserole
From: my grandmother
Serves: 4-6
1 lb. ground beef
3/4 c. chopped onion
2 c. diagonally sliced celery
1/2 c. frozen peas
1 can chow mein noodles
1 can cream of mushroom soup
2 Tbsp. milk
2 Tbsp. soy sauce
1/2 tsp. pepper
Heat oven to 350°. Brown the ground beef in a skillet; when starting to brown, add onion and celery for the last 5 minutes or so. Drain any fat and liquid. Mix in peas and 2/3 of the noodles. Mix soup, milk, soy sauce, and pepper, and pour over hamburger mixture. Stir to combine and put into ungreased baking dish. Top with remaining noodles. Bake uncovered for 25-30 min.
Notes:
The original recipe added 1/2 tsp. of salt to the soup mixture, but I think it's plenty salty without that. Reduced-fat and reduced-sodium canned soup works fine.
This was one of my more favorite casseroles when I was a kid, definitely higher in the ranking than tuna casserole. *g* With the noodles in it, it doesn't need another starch; serve with a vegetable like steamed broccoli or salad, though.