Chow Mein Casserole
Submitted by seeceee
A retro ground beef and rice casserole with mushrooms, soy sauce, and crispy chow mein noodles stirred in at the end. Easy weeknight comfort food that bakes in one dish with zero fuss.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThis is pure Midwestern potluck energy in a casserole dish.
Browned ground beef, celery, and onion get layered over rice with canned chicken and rice soup, mushrooms, a splash of soy sauce, and a whisper of brown sugar. It all bakes together until the rice is fluffy and the flavors meld into something way more satisfying than the ingredient list suggests.
The finishing move? Crispy chow mein noodles stirred in right at the end so they stay crunchy.
It’s the kind of recipe your mom clipped from a magazine in 1975, and honestly, it still holds up.
Kitchen Tips
- Drain the hamburger well after browning. Extra grease makes the casserole heavy instead of comforting.
- Don’t add the chow mein noodles until serving. If they sit in the casserole, they go soggy fast.
- Toss in water chestnuts or bamboo shoots for extra crunch and texture if you want to dress it up a bit.
Ingredients
Directions
Cook and stir hamburger, celery and onion until hamburger is light brown, then drain.
Pour water on rice and add salt in greased 2quart casserole.
Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine.
Cover and cook in 350℉ (180℃) F oven for 30 minutes; stir.
Cook uncovered for 30 minutes longer.
Stir in noodles, serve immediately.
Note: Water chestnuts or bamboo shoots may be added if desired.
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