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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Oh Boy! Supper

1 pound Ground Beef, extra lean
1 medium Onion -- chopped
3 cups Rice -- cooked
1 cup Celery -- diced
1 can Cream of Mushroom soup, condensed
1 can Cream of Chicken soup, condensed
1 can Bean Sprouts -- drained
1 Tablespoon Soy Sauce
1 package Chinese Noodles -- dry

Brown ground beef & onion together in a large frying pan. Mix with other ingredients in a large Dutch oven size pan and let simmer until celery is cooked. Serve over dry Chinese noodles.

*Note: Instead of serving over noodles, you may mix the noodles into the mixture just prior to serving, if desired.

*To Freeze for later use: Do not add the Chinese noodles. Freeze the cooled casserole in a labeled container for up to 6 months. To serve, thaw overnight in refrigerator, heat through in a saucepan or in the oven, and serve over Chinese Noodles.