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Chinese Beef Casserole

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

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

  • In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 13x9-in. or 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 until heated through, 15-20 minutes longer.
Nutrition Facts
1 cup: 461 calories, 18g fat (7g saturated fat), 59mg cholesterol, 1233mg sodium, 44g carbohydrate (4g sugars, 5g fiber), 28g protein.

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Reviews

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Average Rating:
  • Lindella
    Nov 12, 2020

    I wanted to make this recipe because it reminded me of a similar dish Mom cooked. It's not exactly the same. I added more onion, celery, and an orange sweet pepper. Used less beef. I think next time I'll add some slivered almonds and probably more veggies. Not quite sure what else I need to alter to make it truly Mom's. But overall not bad and brings bad good memories.

  • Cyndi
    Jun 25, 2017

    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!

  • casamorales
    Nov 25, 2014

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

  • eddiesmimi
    Oct 6, 2013

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

  • ellimaye1
    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
    Sep 24, 2013

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

  • amethystra
    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
    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.

  • cheezhed68
    Aug 25, 2012

    No comment left

  • kshea
    Jul 7, 2012

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