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Crispy chow mein noodles top this twist on chop suey that’s sure to be a family favorite. Willie DeWaard - Coralville, IA
Nutritional Facts 1 cup equals 461 calories, 18 g fat (7 g saturated fat), 59 mg cholesterol, 1,233 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein.
Originally published as Chinese Beef Casserole in Simple & Delicious November/December 2009, p21
No More TearsTo reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jul. 07, 2012 by kshea
Will not make this again. My husband did not like it and I thought it was barely fair.
Reviewed on Jun. 28, 2011 by jasanne
Great flavor, could use some mushrooms next time I think. The rice really doesn't get done, needs a bit more mositure for this.
Reviewed on Mar. 22, 2011 by obsessedwithfood
I made this recipe again today and accidentally put in Worcestershire sauce instead of soy sauce (bottles are similar). I still ended up putting the soy sauce in though and it still tastes wonderful. I think the Worcestershire sauce gives it a little more flavor. Just thought I'd share. I'll probably put both sauces in from now on.
Reviewed on Mar. 19, 2011 by obsessedwithfood
Delicious! I kept going back for more. I ended up cutting the recipe in half because I didn't want to have tons of leftovers. So, I now have 1/2 cans leftover of some of the ingredients. I may have to try to freeze the ingredients for later or make another casserole to freeze. My only complaint would be that not all of my rice cooked completely but it was hard to tell when you ate it because you had the crunch from the chow mein noodles and water chestnuts. This recipe is definitely a keeper though! It would be great for potlucks!
Reviewed on Jan. 25, 2011 by ponderosa1
I've made this a couple of times. I like to add a generous amount of garlic, some shredded cabbage and julienned carrots (cooked with the meat and celery), some celery seed, and a little ginger. I use quick-cooking brown rice and add a little water so the rice is tender. I leave out the bean sprouts since my hubby doesn't care for them. Yummy.
Reviewed on Jan. 25, 2011 by mammascookin
I wasn't overly impressed with this dish. It was good, but there was no 'wow' factor. I thought it tasted rather generic and I could not taste a whole lot of asian influence. It was just okay for me.
Reviewed on Jan. 08, 2011 by nesting in Illinois
Awesome
Reviewed on Dec. 10, 2010 by 123Lon
The sodium content of this recipe is scarey. Using low sodium soy sauce and soup would help a great deal
Reviewed on Dec. 10, 2010 by Linda32
I have been making this dish for years (without the bean sprouts and peas) and my husband loves it! When we had foster children with us they loved it, too but they called it "Spider Leg Pie" because they said the noodles on top looked like spider legs. So I told them the ground beef was ground spider bodies and the rice was spider eggs. They said, "Gross!" and ate every bite!
Reviewed on Oct. 17, 2010 by getfoodnow
Have made this several times now. My husband and I both just love this. It makes a large amount so you can just freeze the other one, just hold the noodles until you reheat the other dish. A definite keeper in our household.
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