This casserole is a cinch to throw together. All you do is cook some ground beef and onion, stir in a few other ingredients, bake, stir in some chow mein noodles, bake a little longer and serve. It tastes great and it's a good basic recipe, because it's great as is, but would also be good with so many different add-ins, such as . . . a little Cheddar cheese, celery, green bell pepper, corn and so on.
I am glad to have another recipe to use chow mein noodles in. I buy them when I make Hawaiian Haystacks and then don't know what to do with the rest. Although, sometimes I do like to eat them plain, I still never seem to use up the whole package. They soften up when baked and give a great texture to the casserole, but I like to garnish with a few crunchy noodles on top too.
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adapted from: Mom's Best Recipes
3/4 Lb. lean ground beef
1 c. chopped onion
salt and pepper
1 (10.75 oz.) can cream of mushroom soup
1 (10.75 oz.) can cream of chicken soup
1 1/2 c. water
1 Tbl. reduced sodium soy sauce
1/2 c. uncooked long-grain rice
1 c. frozen peas
1 c. crunchy chow mein noodles
Preheat oven to 350 degrees. Cook ground beef and onion in a large skillet over medium heat until beef is almost cooked through (it will finish cooking in the oven). Season with a little salt and pepper and add the cream of mushroom soup, cream of chicken soup, water, soy sauce, rice and peas. Stir until well combined. Pour into a greased 9x13-inch baking dish and cover tightly with foil.
Bake for 30 minutes; uncover and cook 30 additional minutes (save the foil). Remove from oven and stir in chow mein noodles, cover with foil, and continue baking for another 15 minutes. Serves: 4-6.
Jenn's Notes: I used 98% fat-free soups.
Such a quick and easy recipe. Perfect for busy days. Thanks for sharing. Pinned.
ReplyDeleteThanks for the pin!!
DeleteWOW! This looks SO good. I love chow mein noodles. I never thought to put them in other things other than Won Ton soup!
ReplyDelete