Ingredients
-
1 1/2
-
1
-
1
-
2
-
1
-
1/4
-
1/2
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Chinese Beef With Veggies and Cashews, this goes great with a chinese slaw., Taking heed of Jess4Freedom’s comments about this dish being very salty, since we don’t like our food overly salty (and I know this is very much a matter of taste preferences), I omitted the salt and bouillon and use low-salt soy sauce. When I tasted-tested, it didn’t need any extra salt. I also omitted the tabasco sauce as I have zero tolerance of anything hot and spicy. used about four times the mushrooms and used fresh rather than canned and I added 4 cloves of garlic. The mushrooms I cooked after browning the meat so that they had released their moisture. used my Recipe #135453 in place of the water, simply to add some extra flavour (I had, after all, omitted some ingredients!). This dish had a nice variety of vegetables and the flavours blended well. Thank you for sharing this recipe, weekend cooker. Made for 1-2-3 Hit Wonders., This was good, but I had to make several adjustments because it was very salty the first time I made it. used a low sodium soy sauce and left out the salt. I also found the low sodium healthy choice soup for the mushroom soup, which was better. I skipped the bouillon and used beef stock for the water. All over it was a good dish, but it wasn’t our favorite. Made and Reviewed for PRMR.
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Steps
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1
Done
|
In a Skillet, Brown Beef, and Stir Well Breaking Up Meat. |
|
2
Done
|
in a Large Bowl, Combine Onion, Bell Pepper, Celery, Rice, Soysauce, Tabasco, Salt, Chinese Veggies, Mushrooms, and Cashew Nuts. |
|
3
Done
|
in a Saucepan, Combine Soup, Water, and Beef Bouillon, and Heat Just Enough to Mix Well. |
|
4
Done
|
Combine Beef and Soup Mixture With Onion-Vegetable Mixture. |
|
5
Done
|
Pour Into Greased 9x13 Inch Baking Dish. |
|
6
Done
|
Cover and Bake at 350 Degrees For 50 Minutes. |
|
7
Done
|
Remove from Oven and Sprinkle Noodles Over Casserole. |
|
8
Done
|
Bake Uncovered For 20 Minutes. |
