Asian casserole is a hot dish of comfort food! It has lots of familiar tastes if you grew up before the time that we’d discovered a lot of now-common ethnic cuisines. This was about as exotic as my family got, back in the day, and of course we called it “Oriental Casserole” back then ;-)
The casserole is an easy thirty minute meal, and can also be made as a Once-A-Month-Cooking dish. Make a double batch, and you can have one tonight and save another for later in your freezer!
Asian Casserole
1 lb ground beef
1 stalk of celery, chopped
1/2 onion, chopped
1/2 green pepper, chopped
1 c water
2 T cornstarch
1 t sugar
1/2 t ground ginger
2 T water
16 oz can of mixed Asian vegetables
10 package frozen peas
Brown the meat in a deep skillet, and add the vegetables to saute as well. Drain off the fat and add water. Bring to a boil. Lower heat to a simmer.
Combine the cornstarch through water and blend well. Add to the beef mixture and cook for a couple of minutes. Add the Asian vegetables and peas. Cool, cover, and freeze, or serve immediately.
To serve after freezing, cook the unthawed casserole at 400 for an hour. Serve with those wonderful crunchy chow mein noodles that you loved as a kid!
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