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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

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

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

Reviews for Chinese Beef Casserole

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MY REVIEW
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."

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

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

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
ponderosa1 User ID: 5460748 137286
Reviewed Jan. 25, 2011

"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."

MY REVIEW
mammascookin User ID: 2528396 151014
Reviewed Jan. 25, 2011

"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."

MY REVIEW
nesting in Illinois User ID: 472204 78039
Reviewed Jan. 8, 2011

"Awesome"

MY REVIEW
123Lon User ID: 3759556 156551
Reviewed Dec. 10, 2010

"The sodium content of this recipe is scarey. Using low sodium soy sauce and soup would help a great deal"

MY REVIEW
Linda32 User ID: 176412 77823
Reviewed Dec. 10, 2010

"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!"

MY REVIEW
getfoodnow User ID: 4107281 152690
Reviewed Oct. 17, 2010

"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 REVIEW
brennegm User ID: 2702435 152689
Reviewed Aug. 17, 2010

"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 REVIEW
catlay User ID: 946900 160315
Reviewed Jan. 24, 2010

"My hubby just ate 3 (yes three)helpings of this tonight. Easy and very good!! :)"

MY REVIEW
emmylilg User ID: 4362139 156347
Reviewed Jan. 16, 2010

"very good and easy to make"

MY REVIEW
AHooper User ID: 1175909 160314
Reviewed Nov. 10, 2009

"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!"

MY REVIEW
agnes1 User ID: 3409032 66440
Reviewed Nov. 2, 2009

"This was excellent. I did add about 1/2 cup of water when adding the peas for the last 20 minutes of heating. I was afraid it would become too dry and the rice wouldn't finish cooking. Glad I did as it was perfect. I plan to try it with chicken and chicken soup next time. Thanks Willie."

MY REVIEW
Huntergirl User ID: 4215297 152688
Reviewed Oct. 28, 2009

"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."

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