Chinese Beef Casserole Recipe
Chinese Beef Casserole Recipe photo by Taste of Home
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Chinese Beef Casserole Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 461 calories, 18g fat (7g saturated fat), 59mg cholesterol, 1233mg sodium, 44g carbohydrate (4g sugars, 5g fiber), 28g protein.


  1. 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.
  2. 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.
Originally published as Chinese Beef Casserole in Simple & Delicious November/December 2009, p21

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casamorales User ID: 8122885 106714
Reviewed Nov. 25, 2014

"Horrible!...I will not cook it again. No taste and it didn't look appetizing. I don't recommend it."

eddiesmimi User ID: 6024361 156552
Reviewed Oct. 6, 2013

"My family and I were not impressed. I won't serve it again."

ellimaye1 User ID: 1179808 135274
Reviewed Sep. 26, 2013

"It was OK. I liked the crunch but not sure if I really liked the flavor. I would make it once a year."

lucky77 User ID: 3588428 135273
Reviewed Sep. 24, 2013

"My grandkids said it tastes like hamburger helper. O. K. But not a winner."

amethystra User ID: 1679864 160320
Reviewed Sep. 21, 2013

"I haven't done this recipe yet.. but I asked my cousin who should be a gourmet cook about the dilemma of the crunchy rice. He suggested that you cover the pan tightly when baking it.. and to extend the cook time to an hour. I'll let you know how it goes with this adjustment."

Kmajor User ID: 7179944 137316
Reviewed Sep. 19, 2013

"This is very similar to an old recipe we used to make in the late 50's. We precooked the rice and mixed it in with everything else raw, kind of like a meat loaf, then baked in a casserole dish until done. It called for celery soup and mushroom soup. and there were no peas. We never had leftovers but there were 6 of us."

kshea User ID: 2698812 61900
Reviewed Jul. 7, 2012

"Will not make this again. My husband did not like it and I thought it was barely fair."

jasanne User ID: 6062768 68396
Reviewed Jun. 28, 2011

"Great flavor, could use some mushrooms next time I think. The rice really doesn't get done, needs a bit more mositure for this."

obsessedwithfood User ID: 3724663 160318
Reviewed Mar. 22, 2011

"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."

obsessedwithfood User ID: 3724663 152691
Reviewed Mar. 19, 2011

"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!"

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