Crunchy and inexpensive ground beef casserole based on Chinese beef and broccoli.
Here’s an easy one-dish meal that will please mostly everyone.
I’m not going to say this duplicates the authentic Chinese recipe, because it really doesn’t. It’s more reminiscent of the dish actually.
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| Hearty and crunchy |
The original recipe for the basic casserole was found in one of my Gooseberry Patch cookbooks. However, I didn’t care for the seasonings nor that it didn’t incorporate any veggies. So I changed it to include some broccoli and added some Asian-style seasoning.
This would be even nicer if leftover jasmine rice was substituted for the instant rice. In that case, I’d reduce the water by 1/2 if I made that change. I think the taste of jasmine rice would kick up the flavor even more!
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| Complete meal in one dish |
Feel free to add more veggies or a combo–maybe some sliced water chestnuts and mushrooms too.
- 1½ lbs very lean ground beef
- 1 small onion, chopped
- 8 oz small broccoli florets or chopped broccoli
- 1 cup instant rice
- 2 cloves garlic, minced
- 12 fl. oz (1½ cups) water
- 1 can (10.75 oz) cream of celery soup
- 1 can (10.75 oz) golden mushroom soup
- 2 tbs soy sauce
- 1½ cups chow mein noodles
- chopped green onions for garnish
- Preheat oven to 375 degrees F. Lightly spray a 3.5 quart baking dish (or 13x9 dish) with non-stick spray.
- Brown onion, garlic and ground beef over medium-high heat in a large, heavy skillet.
- Mix remaining ingredients except chow mein noodles and green onion in a medium bowl. Stir in ground beef mixture and turn into prepared baking pan.
- Bake for 20-30 minutes or until casserole is bubbly. Top with chow mein noodles and bake for an additional 10 minutes.
- Garnish liberally with green onion, if desired.
- Serves 6
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| Crunchy Beef & Broccoli Casserole |
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