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Chinese Beef Casserole

Chinese Beef Casserole
Crispy chow mein noodles top this twist on chop suey that’s sure to be a family favorite. Willie DeWaard - Coralville, IA
8 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 2 pounds ground beef
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 can (14 ounces) bean sprouts, undrained
  • 1/4 cup reduced-sodium soy sauce
  • 1/2 teaspoon pepper
  • 1 cup uncooked long grain rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups frozen peas, thawed
  • 1 can (5 ounces) chow mein noodles

Directions

  • In a large skillet, cook the beef, onion and celery over medium heat
  • until meat is no longer pink; drain. Stir in the soup, bean sprouts,
  • soy sauce and pepper. Bring to a boil. Pour into a greased 3-qt.
  • baking dish. Stir in rice and water chestnuts.
  • Cover and bake at 350° for 30 minutes. Uncover; stir in peas and
  • sprinkle with noodles. Bake 15-20 minutes longer or until heated
  • through. Yield: 8 servings.
Nutrition Facts: 1 cup equals 461 calories, 18 g fat (7 g saturated fat), 59 mg cholesterol, 1,233 mg sodium,
© Taste of Home 2013

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Chinese Beef Casserole (continued)

Nutrition Facts: 44 g carbohydrate, 5 g fiber, 28 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013