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- 1½ pounds 90% lean ground beef
- 1 cup chopped onion
- 1 cup chopped celery
- 1 10¾-oz. can condensed cream of mushroom soup, undiluted
- 1 14-oz. can bean sprouts, undrained
- 1/3 cup soy sauce
- ½ teaspoon pepper
- 1 cup Plain Mountain High Yoghurt
- 1 cup uncooked long grain rice
- 1 8-oz. can sliced water chestnuts, drained
- 2 cups frozen peas, thawed
- 1 5-oz. can chow mein noodles
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In a large skillet, cook the beef, onion, and celery over medium heat until the meat is no longer pink. Drain. Stir in the soup, bean sprouts, soy sauce, and pepper. Bring to a boil. Pour into a greased 3-quart baking dish. Stir in yoghurt, rice, and water chestnuts.
Cover and bake at 350°F for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through
Makes 8 servings.
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| Calories - 464 |
| Total Fat - 16.5g |
| Cholesterol - 80mg |
| Potassium - 461mg |
| Sodium - 1017mg |
| Total Carbohydrates - 44.5g |
| Protein - 33g |
| Fiber - 5.8g |
| Calcium - 4% |
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Serving size: 1/8 of casserole.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Chinese Beef Casserole
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