Category Archives: Chinese/Asian
Chinese Pork Casserole
2 lbs. pork, cut in bite-sized pieces (I use pork steaks, but you can use pork roast or pork chops) 1 green pepper, chopped 2 onions, chopped 1 cup celery, chopped 1 can water chestnuts, sliced 1 can sliced mushrooms … Continue reading
Sweet & Sour Chicken and Rice Casserole
1 lb. chicken tenders or chicken breasts, cut in bite-size pieces 1 8-oz. can pineapple chunks, drained and juice reserved 1 cup uncooked rice 2 carrots, thinly sliced 1 green bell pepper, cut into small pieces 1 large onion, chopped … Continue reading
Beef & Mushroom Teriyaki Stir-fry
Easy to make. Prepare the sauce ahead of time, but cook the rest just before time to serve, for best results. Continue reading
Chicken Chow Mein Casserole
4-6 Chicken Breasts, boiled 1 can Cream of Chicken Soup 1 lg. can Milnot 1 can Cream of Mushroom Soup 2/3 cup Milk 1 can Cream of Celery Soup 1 Tbsp. Minced Onion 1 lg. can Chow Mein Noodles Tear … Continue reading
Baked Crab Rangoon
This is similar to the crab rangoon you are used to having, only these are baked, not fried in oil, making them a little more heart-friendly. Continue reading
