Ingredients
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1 lb lean ground beef
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3 garlic cloves, smashed
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1 3/4 cups celery, sliced in 1/2-inch pieces
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8 ounces fresh mushrooms, sliced
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8 ounces canned sliced water chestnuts
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12 ounces fresh bean sprouts
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1 (16 ounce) can diced tomatoes, with juice
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2 tablespoons cornstarch
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2 tablespoons soy sauce
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2 large onions, sliced
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2 cups crisp chow mein noodles
Instructions
- Heat oven to 350F degrees.
- Cook beef until brown & crumbly.
- Turn the cooked beef into a 2 1/2 quart casserole.
- Pour off any grease from skillet.
- Add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp.
- Add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice.
- In a small bowl, blend the cornstarch with the soy sauce and stir into the mixture.
- Top with chow mein noodles.
- Bake uncovered 45 minutes to 1 hour.
- Serve with rice or mashed potatoes.