Chinese Beef Casserole Recipe
- 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
- 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.
1 cup: 461 calories, 18g fat (7g saturated fat), 59mg cholesterol, 1233mg sodium, 44g carbohydrate (4g sugars, 5g fiber), 28g protein.
Reviews for Chinese Beef Casserole
"I thought this was very tasty. I used ground turkey instead of the beef and ground white pepper, by choice. After baking for 30 min I stirred in the peas and added a 1/2 cup of non salted almonds. This added extra crunch. I noticed the rice needed more time to cook, so after stirring in the peas, 1/2 cup of almonds and sprinkling the noodles on top, I tightly covered the casserole dish with foil and baked an additional 30 min. It turned out perfectly!"
"Horrible!...I will not cook it again. No taste and it didn't look appetizing. I don't recommend it."
"My family and I were not impressed. I won't serve it again."
"It was OK. I liked the crunch but not sure if I really liked the flavor. I would make it once a year."
"My grandkids said it tastes like hamburger helper. O. K. But not a winner."
"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."
"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."
"Will not make this again. My husband did not like it and I thought it was barely fair."
"Great flavor, could use some mushrooms next time I think. The rice really doesn't get done, needs a bit more mositure for this."
"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."
"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!"
"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."
"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."
"The sodium content of this recipe is scarey. Using low sodium soy sauce and soup would help a great deal"
"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!"
"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."
"My husband and 11-year old son really liked this. I didn't use the water chestnuts and added corn instead of the peas along with about 1/3 cup water. It was very good."
"My hubby just ate 3 (yes three)helpings of this tonight. easy and very good!! :)"
"very good and easy to make"
"The canned bean sprouts (name brand) overwhelmed the taste of this recipe. Made it taste very bitter! If I made this recipe again, I would drain & rinse the bean sprouts and add 1/2 c. water. May also add some sugar to combat the bitterness. I liked the overall concept of the recipe. I was really disappointed that it did not turn out!"
"I was looking for something new to try and this hit the spot. Hubby said a keeper. I only had one can of cream of mushroom so used that and a can of cream of celery. I was also out of peas so used chopped frozen broccoli instead."