Best Chinese Beef Casserole Recipes

CHINESE BEEF CASSEROLE

Chinese Beef Casserole image

Crispy chow mein noodles top this twist on chop suey that's sure to be a family favorite. Willie DeWaard - Coralville, IA

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 cup chopped onion
1 cup chopped celery
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (14 ounces) bean sprouts, undrained
1/4 cup reduced-sodium soy sauce
1/2 teaspoon pepper
1 cup uncooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
2 cups frozen peas, thawed
1 can (5 ounces) chow mein noodles

Steps:

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., 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 : Calories 461 calories, Fat 18g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 1233mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.

GROUND BEEF CHINESE CASSEROLE

Ground Beef Chinese Casserole image

Like grandma used to make! Serve over or beside a bed of rice.

Provided by mike_noodles

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) can sliced water chestnuts, drained
1 cup diced celery
¾ cup water
⅔ cup shredded Colby-Monterey Jack cheese
½ cup sliced almonds
½ cup sliced mushrooms
2 tablespoons soy sauce
½ teaspoon ground black pepper
1 (5 ounce) can chow mein noodles

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir beef, mushroom soup, celery soup, water chestnuts, celery, water, Monterey Jack cheese, almonds, mushrooms, soy sauce, and black pepper together in the prepared baking dish. Cover dish with aluminum foil.
Bake in preheated oven for 45 minutes. Remove aluminum foil and sprinkle chow mein noodles over the top of the casserole. Continue baking until the casserole browns around the edges, about 30 minutes more.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 29 g, Cholesterol 66.5 mg, Fat 31.1 g, Fiber 4 g, Protein 23.7 g, SaturatedFat 10.7 g, Sodium 1368.2 mg, Sugar 3 g

CHINESE BEEF AND NOODLE CASSEROLE

Chinese Beef and Noodle Casserole image

Another one I've cooked for years. It's an easy and quick dinner.

Provided by Pamela Rappaport

Categories Casseroles

Time 30m

Number Of Ingredients 8

Ingredients

1 lb ground beef
1 small onion, diced
2 ribs celery,sliced
1 can(s) cream of mushroom soup
1/2 can(s) water
1/4 c soy sauce
1 can(s) sliced water chestnuts
1 lb cooked egg noodles

Steps:

1. Brown ground beef.
2. Add onion and celery and saute until onion is tender.
3. Add soup, water, soy sauce, and water chestnuts. Mix well.
4. Simmer on low while the noodles cook (about 10 minutes).
5. Combine mixture with the noodles and serve.

CHINESE BEEF CASSEROLE

Chinese Beef Casserole image

Posted for ZWT6 in the Asian Region. Found in Simple & Delicious Nov 09. Sounds quick and easy for a weeknight family dinner.

Provided by HokiesMom

Categories Rice

Time 1h

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon butter
3 tablespoons flour
1/2 cup low sodium beef broth
1/2 cup 1% low-fat milk
1/2 teaspoon salt, to taste
1 teaspoon pepper, to taste
2 lbs 90% lean ground beef
1 cup sweet onion, chopped
1 cup celery, chopped
1 cup fresh bean sprout, rinsed & dried
1/4 cup low sodium soy sauce
1 cup long grain rice, uncooked
1 (8 ounce) can water chestnuts, sliced & drained
2 cups frozen peas, thawed
1 (5 ounce) can chow mein noodles

Steps:

In a small saucepan, melt butter over medium low heat. Stir in flour a little at a time until smooth and then remove pan from heat. Stir in salt and pepper.
Using a whisk, add broth, milk, a little at a time, stirring to keep mixture smooth then return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain and return to skillet.
Add the roux mixture you made in the small saucepan to the beef mixture along with the bean sprouts and soy sauce; bring to a boil.
Pour into a greased 3 quart baking dish and then stir in rice and water chestnuts.
Cover baking dish and bake at 350F for 30 minutes. Uncover, stir in peas and sprinkle with chow mein noodles. Bake another 15-20 minutes or until heated through.

Nutrition Facts : Calories 481.7, Fat 18.9, SaturatedFat 6.5, Cholesterol 78.3, Sodium 638.4, Carbohydrate 47.4, Fiber 4.2, Sugar 5.9, Protein 30

CHINESE BEEF VEGETABLE CASSEROLE

Chinese Beef Vegetable Casserole image

Provided by Kitchen Crew

Categories Casseroles

Number Of Ingredients 6

Ingredients

2 c beef, diced
1/2 c diced onion
1/2 c diced celery
1 pkg favorite frozen vegetables
1 pkg ramen noodles, beef flavored
1 c water

Steps:

1. Brown beef and remove.
2. Brown onion and celery.
3. Add frozen vegetables, noodles and flavor packet.
4. Cover; simmer 5 minutes.
5. Add beef and soy sauce, if desired.
6. Serve.

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