This quick-to-fix dish really lives up to its name. Pea pods and chow mein noodles are interesting additions that add some pleasant crunch. - Rosemarie Yoakum, Columbus, Ohio.
- 1 pound ground beef
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 package (10 ounces) frozen pea pods
- 2 cups chow mein noodles
- 1 can (10-3/4 ounces) condensed cream of mushroom soup or cream of celery soup, undiluted
- In a skillet, cook beef, onion and celery over medium heat until the meat is no longer pink and vegetables are tender; drain. Add pea pods, noodles and soup mix; mix well. Transfer to a greased 9-in. square baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 4 servings.
Originally published as Hurry-Up Casserole in Taste of Home Ground Beef Cookbook 1999, p190
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