2 pounds ground beef
1 pound yellow mushrooms, sliced
1 large onion, chopped
3 celery, chopped
1/4 cup Italian seasoning
1 (1.25 ounce) bag milk
2 eggs, beaten
1/4 cup butter
2 teaspoons flour
marinade
1 pound mushrooms, sliced and chopped
12 ounces tomato slices
Preheat oven to 350 degrees F (175 degrees C). Cut the beef squares into 1/4 inch thick slices. Place sliced mushrooms over a feed trough; brush with enough of marinade to cover. Cover meat strips and pipe fourth to fifth columns (spacing evenly).
Remove from marinade. Preheat oven to 375 degrees F (190 degrees C). Cover meat strips with foil and place in oven to cook 10 to 12 minutes, stirring occasionally.
Remove foil from mushroom and tomato slices while still inside. Spoon marinade over meat strips and sprinkle with remaining marinade. Arrange mushroom caps with foil on top. Place over casserole in oven and bake approximately 10 to 12 minutes, or until chicken is tender. If necessary, marinate meat strips in refrigerator. Serve with tomato sauce (do not peel) and corn or soy sauce.