Budget Beef & Mushroom Casserole - cooking recipe

Ingredients

1 lb lean ground beef
2 large onions, sliced
3 garlic cloves, smashed (optional)
1 3/4 cups celery, sliced in 1/2-inch pieces
8 ounces fresh mushrooms, sliced
8 ounces canned sliced water chestnuts
12 ounces fresh bean sprouts
1 (16 ounce) can diced tomatoes, with juice
2 tablespoons cornstarch
2 tablespoons soy sauce
2 cups crisp chow mein noodles

Preparation

Heat oven to 350F degrees.
Cook beef until brown & crumbly.
Turn the cooked beef into a 2 1/2 quart casserole.
Pour off any grease from skillet.
Add onions, garlic, celery and mushrooms to the skillet; saute until cooked but still crisp.
Add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice.
In a small bowl, blend the cornstarch with the soy sauce and stir into the mixture.
Top with chow mein noodles.
Bake uncovered 45 minutes to 1 hour.
Serve with rice or mashed potatoes.