Chinese Chow Mein Loaf
Submitted by jeanniebeadie
Ground beef, rice, celery, and onion baked in a creamy mushroom and celery soup base, topped with crunchy chow mein noodles. A hearty, old-fashioned casserole that feeds a crowd on a budget.
YIELD
servingsPREP
15 minCOOK
45 minREADY
60 minCall it retro. Call it old-fashioned. Call it whatever you want. Just don’t call it anything until you’ve tried it, because this casserole has been winning over families for decades.
Two pounds of ground beef get browned with celery and onion, then mixed with fluffy rice, cream of mushroom soup, cream of celery soup, and a splash of milk.
Packed into a casserole dish and topped with a generous layer of crunchy chow mein noodles, it bakes until bubbly and golden.
A splash of soy sauce at the table ties the whole thing together.
Kitchen Tips
- Brown the beef thoroughly and break it into small, even pieces. Big clumps make for uneven bites.
- Rinse the cooked rice in warm water before adding it. This washes off excess starch and keeps the grains separate in the casserole.
- Don’t mix the chow mein noodles into the casserole. They belong on top where they stay crunchy and golden.
- This freezes well before baking. Assemble, cover tightly, and freeze. Thaw overnight in the fridge before baking as directed.
Ingredients
Directions
Brown the ground beef in deep skillet until it is all separated.
Add the celery and onion.
Cook over low heat until the onion is transparent and glazed.
Meanwhile, place the rice in 2 cups of water and cook for 15 minutes, or until fluffy and tender. Rinse the rice in warm water, drain and add to the hamburger mixture. Stir in the mushroom soup and celery soup. Add the milk, salt and pepper. Mix all very thoroughly. Put into greased 1½ quart cassrole; sprinkle the chow mein noodles over the top. Place in a 350℉ (180℃) oven for 30 minutes. Serve with soy sauce if desired.
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