Casserole Chop Suey Recipe
Ingredients
| 5 pounds boneless pork, cut in 1/2 inch cubes | ||
| Cooking oil | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 4 10 3/4-ounce cans condensed cream of mushroom soup | ||
| Milk | 4 Cup (16 tbs) | |
| Bean sprouts | 1 16 Ounce, drained | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1 3/4 Cup (16 tbs), chopped | |
| 1 1/2 cups regular rice | ||
| Water chestnuts | 1 8 Ounce, drained | |
| Soy sauce | 3/4 Cup (16 tbs) | |
| 2 3-ounce cans chow mein noodles | ||
Directions
In a large kettle or Dutch oven brown meat, about 1/3 at a time, in hot oil.
Return meat to pan; sprinkle with salt.
Stir in soup, milk, bean sprouts, celery, onion, green pepper, uncooked rice, water chestnuts, and soy sauce.
Divide mixture between two 13x9x2-inch baking dishes.
Bake, covered, at 350° till rice is done, about 1 1/2 hours, stirring after 1 hour.
Uncover; stir each casserole.
Sprinkle each with 1 can of chow mein noodles.
Bake 5 minutes longer, Pass additional soy sauce with casseroles.
Return meat to pan; sprinkle with salt.
Stir in soup, milk, bean sprouts, celery, onion, green pepper, uncooked rice, water chestnuts, and soy sauce.
Divide mixture between two 13x9x2-inch baking dishes.
Bake, covered, at 350° till rice is done, about 1 1/2 hours, stirring after 1 hour.
Uncover; stir each casserole.
Sprinkle each with 1 can of chow mein noodles.
Bake 5 minutes longer, Pass additional soy sauce with casseroles.
Chef
