Oriental Veal Casserole Recipe
Ingredients
1 pound boneless veal, cut into 1 inch cubes Flour
2 tablespoons shortening
1 1/2 cups sliced celery
2 small onions, chopped
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 soup can water
2 to 3 tablespoons soy sauce
1/2 cup uncooked regular rice
Directions
Heat oven to 325°.
Coat meat with flour.
Melt shortening in large skillet.
Brown meat in shortening.
Stir in remaining ingredients.
Pour into ungreased 3-quart casserole.
Cover tightly; bake 1 hour.
(To serve immediately, bake 30 minutes longer.) Cover and refrigerate immediately.
1 hour before serving, heat oven to 325°.
Bake Oriental Veal Casserole uncovered 50 minutes.
If desired, sprinkie chopped cashews on top and serve with soy sauce.
Coat meat with flour.
Melt shortening in large skillet.
Brown meat in shortening.
Stir in remaining ingredients.
Pour into ungreased 3-quart casserole.
Cover tightly; bake 1 hour.
(To serve immediately, bake 30 minutes longer.) Cover and refrigerate immediately.
1 hour before serving, heat oven to 325°.
Bake Oriental Veal Casserole uncovered 50 minutes.
If desired, sprinkie chopped cashews on top and serve with soy sauce.
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