Chinese Beef Casserole
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 8 servings.
Crispy chow mein noodles top this twist on chop suey that’s sure to be a family favorite. Willie DeWaard - Coralville, IA
Ingredients
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2 pounds ground beef
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1 cup chopped onion
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1 cup chopped celery
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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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1 can (14 ounces) bean sprouts, undrained
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1/4 cup reduced-sodium soy sauce
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1/2 teaspoon pepper
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1 cup uncooked long grain rice
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1 can (8 ounces) sliced water chestnuts, drained
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2 cups frozen peas, thawed
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1 can (5 ounces) chow mein noodles
Directions
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1.
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.
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2.
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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