Chinese Casserole
Submitted by udee
A dump-and-bake casserole with browned beef, cream of mushroom soup, tomato soup, bean sprouts, and celery, topped with crunchy chow mein noodles. Mid-century comfort food at its simplest.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minThis is the kind of recipe your grandmother pulled out of a magazine in 1962 and never stopped making.
Browned beef, diced onion, celery, canned bean sprouts, and two cans of soup get mixed together, dumped into a casserole dish, and topped with crunchy chow mein noodles.
Forty minutes in the oven and you’ve got a bubbly, golden-topped dinner that somehow tastes way better than its ingredient list suggests.
Is it authentic Chinese food? Not even close. Is it a weeknight lifesaver? Every single time.
Kitchen Tips
- Brown the beef well and drain off the fat before mixing. This keeps the casserole from turning into a grease puddle.
- Drain the bean sprouts thoroughly. Any extra liquid thins out the soup base.
- Don’t stir the chow mein noodles in. Keep them on top so they stay crunchy and golden through the bake.
Ingredients
Directions
Mix together and place in greased 2 quart casserole.
Cover top with chow mein noodles.
Bake at 350℉ (180℃) for 40 minutes.
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