For those times when you just want to whip up something by combining things you find in your cupboard with a minimum of chopping and unattended cooking, then this oriental casserole recipe should be in reserve, to be brought out on those days.
Ovens were introduced to asia by the americans and the european colonizers, so this is a modern dish. It does have the traditional chinese or korean combinations with the presence ofwater chestnuts, bamboo shoots and soy sauce in one dish. The use of instant mushroom soup and bouillon cubes is a timesaver and also smoothens out the casserole's flavor.
Oriental Rice Casserole serves 6 - 8
1 pound ground beef
1 cup chopped celery
1 cup chopped onions
4 ounce can mushrooms may also use fresh ones
8 ounce can water chestnuts, sliced
8 ounce can bamboo shoots , drained
1/3 cup soy sauce may use low sodium or light soy sauce if careful about sodium intake
1 can cream of mushroom soup
2 cups hot water
3/4 cup rice any asian rice variety will do..like thai, philippine or japanese
Brown beef, celery and onions.
Drain off excess fat. Mix in mushrooms, water chestnuts, bamboo shoots and soy sauce.
Dissolve bouillon cubes in hot water, stir in mushroom soup.
Add to beef mixture..
Stir in rice, place in 13 x 9 inch baking pan.
Bake uncovered for one hour in a 350 degree oven.
Serve hot and enjoy.
This is a meal in itself though you may wish to add a salad accompaniment. Traditional asian dining dictates that no bread should be served with this since rice and bread are both starches.
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