Thursday, November 19, 2009

Shanghi Casserole

This recipe came from my mother in law (I have changed it a little, as I am not feeding 3 growing boys), and was requested by Owen. I have come to love the flavored rice and the crunch of the “noodles” on top. It is made at least once a month in our house (that is about as often as anything is made around here with the exception of spaghetti).

About the name, I am really not sure why it is called Shanghi Casserole, but that is what O always calls it, and that is what it says on the top of the recipe his mom sent me.

Shanghi Casserole
½ lb ground beef
2 stalks celery
½ med onion
1 can cream of mushroom soup
¼ cup milk
2 tbsp soy sauce
1 ½ cup uncooked rice
2-3 cups Chow mein noodles (the dry crunchy ones)

1.Put the rice on to cook (I have a rice cooker for this, but go with however you normally cook rice). While the rice is cooking brown the meat and sauté with the onion and celery until the vegetables are soft.
2.Combine the milk, soup and soy sauce in a separate bowl
3.When everything is ready drain the fat off the meat and combine the meat, rice and soup mixture in a 3 quart casserole dish.
4.Bake at 350F for 20 mintues. Remove the casserole and top with the noodles, pressing them into the rice mixture a little. Bake for another 10 minutes.

Freezer Meal:
I will most often cook up twice the amount of meat and veggies I need for this and freeze ½ of it. Then all I have to do when I come home is throw some rice in the rice cooker and mix everything together and bake (providing I remembered to take the meat mixture out of the freezer that morning to thaw). I am sure it would also work if you froze everything mixed, just undercooked the rice a little ( I will halve to try this soon).
This is a standby in our house and it starting to become comfort food to me. I don’t know what is about mushroom soup flavoured rice, but I love it. O has eaten this since he was young and still loves it.

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