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Mandarin Cashew Casserole


  • 1 pound ground beef
  • 1/4 cup celery, cut diagonally
  • 1/2 cup green onion, cut diagonally into 1-inch pieces
  • 1/4 cup green bell pepper, chopped
  • 1 1/2 teaspoons minced garlic
  • 1 cup water
  • 1/4 teaspoon toasted sesame oil
  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon 5-spice powder
  • 1/4 teaspoon minced ginger root
  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 1 (16 ounce) can chop suey vegetables, drained
  • 1 (10 ounce) package frozen peas
  • 1 (3 ounce) can chow mein noodles
  • 1 cup cashew halves


  1. In a skillet cook beef, celery, green onion, green pepper and garlic; drain.
  2. Add the water and sesame oil; bring to a boil.
  3. Combine cornstarch, sugar, 5-spice powder, ginger root, soy sauce and water. Add to beef mixture in skillet; cook until thickened and bubbly.
  4. Stir in the drained chop suey vegetables; add frozen peas.
  5. Turn into a 2-quart casserole.
  6. Bake, covered, at 375 degrees F for 1 1/2 hours; uncover and bake 10 minutes more.
  7. To serve, sprinkle individual servings with chow mein noodles, then scatter the cashew halves over the top.

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