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March newsletter

  Well we are heading off into March with spring just around the corner.  It already seems like spring here in the Cowichan Valley, I think we skipped winter this year, perhaps we should cross our fingers and hope it stays this way.

Amanda is busy planting in CCK’s plot at the Centennial Park Community Garden.  We are looking forward to some fresh veggies and herbs this year.  Linda has left her position as assistant co-ordinator of the oven, so we are hoping to find someone to assist Amanda.  We wish Linda lots of luck in her new endeavours.

Brie has only one kitchen at Warmland House now, and instead of referring to themselves just as the Warmland kitchen they have chosen Baking Buddies as their name.  The other three kitchens have been carrying on as usual.

I have shared the Chinese Noodle Casserole with you in the past, but I’m not sure when and since my group made it this month using chicken instead of ground beef I thought I would refresh your memory concerning this dish and pass on that idea.  Remember this recipe can be made solely with vegetables as well.

CHINESE NOODLE CASSEROLE

Serves 4

 

2 Tbsp. Cooking Oil

1 Cup Diced Celery

1 Cup Chopped Onions

1 Lb. Ground Beef or

1 Cup Chopped, Cooked

    Chicken

10 0z. Condensed Tomato  

         Soup

10 oz. Cream of Mushroom

          Soup

2 Tbsp. Soy Sauce

4 oz. Canned Chow Mein Noodles*

 Dry Chow Mein Noodles 

Optional:  1 Cup of either:

Broccoli, Mushrooms, Carrots*,

Bean Sprouts, Pea Pods, and any other vegetables

 with an oriental flare.

Or a combination of veggies

 for a vegetarian meal.

1.   Heat cooking oil in frying pan.  Add celery, onion and beef.  Brown. If using cooked chicken simply cook celery, onions and any other raw vegetables that may need partial cooking until tender crisp.

2.   Add tomato soup, mushroom soup, soy sauce, noodles and any other vegetables you are using. Stir to combine.  Pour into 1 ½ quart casserole.

3.   Crush dry noodles and sprinkle over all. Bake uncovered in 350ºF oven for 45 minutes.

*Dry noodles may be used, ¾ of a bag softened in water or broth.  Can be used dry, but casserole will be drier as noodles will soak up moisture.  Remaining ¼ of bag can be used for topping.

*If using carrots you may want to cook them with the celery onions and beef to ensure they are tender enough. 

 

 

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