- 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
- 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.
Reviews for Chinese Beef Casserole
"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!"