br>Allow mushrooms to stand for 5 minutes, or until slightly
oss to combine. Set aside for 10 minutes to marinate, then
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
Preheat oven to 350\u00b0F.
Brown the meat.
Saute veggies in the butter.
Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
Put all in to a casserole dish (a deeper dish works better I have found).
sprinkle extra noodles on top.
Bake for 40-45 minutes.
Serve with rice, delicious!
Saute kielbasa in oil over medium high heat until lightly browned.
Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
Reduce heat, add soy and cook 4-5 minutes.
Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
Serve over rice and top with Chow Mein Noodles.
Mix all ingredients in crock pot except Chinese vegetables, water, and corn starch. Cook on high until simmering.
Reduce heat and cook covered on medium for 7 hours.
Add vegetables.
Mix corn starch with water and stir into mixture until well blended.
Replace lid and cook on medium another hour.
Serve over chow mein noodles.
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
In a large pot melt butterscotch chips and chocolate chips together.
When all is melted and smooth add chow mein noodles and pecans.
Drop onto wax paper using two teaspoons and let set.
Then put into air tight container.
Freezes good as well.
Boil chicken and cook until done.
Cube chicken when cool. Set aside.
In a medium skillet saute the butter, celery and onion.
Mix all the ingredients together and put in a 2-quart casserole dish; bake at 350\u00b0 for 30 minutes.
If you want a crunchier taste, put the chow mein noodles on top of ingredients 15 minutes before recipe is done, rather than adding to the rest of the ingredients.
Butter a casserole dish and line with half of chow mein noodles.
Mix all of the ingredients, except remaining half of noodles, which you place on top of mixture.
Bake at 375\u00b0 for 1/2 hour.
In 1-quart casserole dish stir in all ingredients except chow mein noodles.
To bake:
Bake, uncovered at 350\u00b0 for 30 minutes. Remove from oven and sprinkle chow mein noodles on top, bake another 5 to 8 minutes and serve.
he noodles.
Cook the chow mein noodles according to package directions
Brown the ground beef or turkey and onions; drain.
Add into the pan the remaining ingredients, except the chow mein noodles. Mix together well.
Bake at 350\u00b0 for 30 minutes, covered, then for 30 more minutes, uncovered.
Sprinkle with chow mein noodles; set back in oven for 5 minutes.
Combine chow mein, celery, onion, and mushrooms in a 2-quart casserole dish.
Cover.
Microwave 6 to 10 minutes on High or until meat is set.
Dissolve cornstarch in soy sauce.
Stir into meat mixture.
Mix in chow mein vegetables, water chestnuts and ginger. Cover.
Microwave for 6 to 10 minutes on High, or until vegetables are tender-crisp.
Makes 4 servings.
o package directions (make enough for 4 servings).
Meanwhile, brown
Brown ground beef and onion together.
Add remaining ingredients, except chow mein noodles.
Bake at 350\u00b0 for 2 hours. Sprinkle with chow mein noodles during the last 20 minutes of baking.
n a large pot. Cook chow mein noodles until soft, 5 to
Preheat oven to 350 \u00b0F.
In a skillet, brown the hamburger, celery and onion, then drain well.
Stir hamburger mixture, soup, mushrooms, brown sugar, soy sauce, rice, water chestnuts and bamboo shoots.
Bake covered in a 4 quart casserole dish for 30 minutes.
Uncover after 30 minutes, add chow mein noodles and mix well, cook for an additional 30 minutes or you can add the chow mein noodles just before serving.
I don't use the bamboo shoots or water chestnuts.
NOTE: You can use cream of chicken soup if you want.
Put beef, pork and whole pieces of chicken in small amount of water.
When tender, remove chicken from bones; skin and dice. Combine diced chicken with beef and pork.
Bring to boil, then add onions, celery and pepper.
Cook for 15 to 20 minutes.
Then add bean sprouts, bamboo shoots and water chestnuts; cook for 15 to 20 minutes.
Combine cornstarch and soy sauce; mix well.
Then add beaded molasses to mixture.
Put this mixture in chow mein and stir constantly until thickens.
Serve hot over noodles.
Saute onion and celery in oil until tender.
Add pork, water and molasses.
Simmer for 15 minutes.
Add bean sprouts.
Heat through for 5 minutes.
Combine cornstarch and soy sauce.
Add to pork mixture.
Stir until thickened.
Serve over cooked rice and add chow mein noodles.