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Chinese Beef Casserole Recipe

Chinese Beef Casserole Recipe

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. YIELD: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


  • 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.

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.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.