Try this chinese beef casserole recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Return to skillet. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 3-qt. baking dish. Stir in rice and water chestnuts.
Cover and bake at 350 degrees for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through.
Yield: 8 servings.
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 779 | ||
Calories from Fat: 512 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.9g | 76 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 170.1mg | 52 % | |
Sodium 291.9mg | 10 % | |
Potassium 659.4mg | 17 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 23.9g | ||
Protein 38.3g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 779
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