Chinese Beef Casserole

Name: Chinese Beef Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings.
Cuisine: Asian Dinners, Asian Recipes
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

Crispy chow mein noodles top this twist on chop suey that’s sure to be a family favorite. Willie DeWaard - Coralville, IA

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; 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.

Nutrition Facts

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

Originally published as Chinese Beef Casserole in Simple & Delicious November/December 2009

Reviews

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Average Rating:

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.
kshea

Jul 7, 2012

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

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.
obsessedwithfood

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.