Chinese Beef Casserole Recipe

Chinese Beef Casserole Recipe photo by Taste of Home

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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

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Chinese Beef Casserole Recipe

Prep: 15 min. Bake: 45 min.

Yield: 8 Servings

15 45 60

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.

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 Tears

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.)