Chop Suey
Submitted by mjorko
Hearty American-style chop suey casserole layered with ground beef, bacon, cabbage, rice, and Rotel tomatoes. Bake it in the oven or use a pressure cooker for a faster weeknight meal.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
2 hrsThis ain’t takeout chop suey, and it doesn’t pretend to be. It’s an old-fashioned American casserole that feeds a crowd with simple ingredients and zero fuss.
Ground beef and bacon get layered with chopped cabbage, onion, bell peppers, and rice, then doused with Rotel tomatoes, soy sauce, and water. Everything bakes together until the rice absorbs the liquid and the flavors meld into something smoky, savory, and satisfying.
Bake it low and slow in the oven, or speed things up with a pressure cooker.
Pro Tips
- Drain the grease from the bacon and beef thoroughly before layering. Too much fat makes the casserole greasy at the bottom.
- Boil the cabbage just until tender, not mushy. It continues cooking in the oven.
- Use raw rice in the layers. It cooks as the casserole bakes and soaks up all that tomatoey, smoky liquid.
- If using a pressure cooker, reduce the water by about a third since less evaporates.
Ingredients
Directions
Brown bacon and ground beef.
Drain and set aside.
Chop celery, onion and bell peppers.
Cup up cabbage; boil until tender and drain.
Place in layers, bacon and ground beef, onion, bell peppers, cabbage and rice.
Add seasonings and soy sauce.
Pour tomatoes with juice and water over mixture.
Either cook in oven 1 to 1½ hours at 350℉ (180℃) or pressure for approximately 25 minutes.
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