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Hamburger "Sukiyaki" (M, TNT)
Source: "America's Best Vegetable Recipes," edited by Nell B. Nichols, Doubleday & Company, Inc. Garden City, New York. 1970
Serves: 10

1 8-oz. package fine noodles
2 lb. ground beef
2 cups sliced green onions with tops
1/2 lb fresh mushrooms, washed and sliced
1 lb, fresh spinach, washed and torn
1/2 cup soy sauce
1/4 cup water
2 cups chopped celery

Cook noodles as directed on package. Drain and place in a 3-quarts casserole; cover and place in a slow oven (325°F) to keep warm.

Meanwhile, brown meat in a large skillet until pink color disappears. Add onions and cook 2 minutes. Add mushrooms, spinach, soy sauce and water. Cover and cook only until spinach is wilted (cover may not completely fit at first-will be held up by spinach, but comes down as spinach wilts). Stir in celery.

Pour over noodles. Toss to combine. Casserole may be returned to oven to keep warm a few minutes, but celery should stay crisp, so don't cook.

I guess it could be made with a soy product as "TVP" and then could be a veggie dish.

Poster's Notes:
I want to share with you all a wonderful favorite casserole recipe of mine. It's very fast and so very easy. I copied this from a excellent book mentioned below. It's worth the trouble in obtaining this beauty of a book. Great fast and easy recipes. I make this quite a bit.

Posted by Larry Kluger

Nutritional Info Per Serving: N/A