Monday, April 14, 2014

Chinese Casserole

Chinese Casserole

This is such a good idea for a casserole. I never think of Chinese food when I think of casseroles, but this works perfectly!
What gives this an Asian flair is the soy sauce and pure sesame oil. I found this recipe **HERE**. This is very easy to make. Of course I tweaked it to suit my taste and to simplify the directions. I also doubled the recipe to feed 6 very hungry people. If you want to make a smaller amount just cut everything in half. It will still work fine. The leftovers even taste great the next day, right from the fridge! The noodles will soften but this casserole will still be so very tasty! I'm writing the recipe the way I made it...

Chinese Casserole
Chinese Casserole

2 lbs. 93% lean ground beef
3 ribs celery, chopped
1/2 of a large onion, chopped
1 tsp. kosher salt
2 cans chicken & rice soup
1 cup of frozen petite peas, thawed
2 tbls. brown sugar
2 tbls. soy sauce
1 tbls. pure sesame oil
2 cups water
1 cup long grain white rice (not minute rice)
3 cups chow mein noodles

1 1/2 tbls. cornstarch
1 can(14.5 oz )beef broth
2 tbls. soy sauce
2 tsp. pure sesame oil

Preheat oven to 350 F.
In a very large oven safe skillet with a lid, cook ground beef on medium heat with celery and onions. Break up the ground beef and continue cooking while stirring until the beef is no longer pink and the veggies are tender.
Now add the salt, soup, peas, sugar,
soy sauce and pure sesame oil.
Stir well and remove from heat.
Now thoroughly mix in the water and rice.
Cover and bake for 30 minutes.
While the casserole is baking start making the brown sauce.

In a medium size sauce pan over medium heat, whisk together all the brown sauce ingredients and bring to a boil. Simmer while whisking until sauce thickens. This should take about 5-7 minutes. When sauce has thickened set aside to pour over casserole before serving.

When casserole is done baking remove from oven and top with the chow mein noodles. Then pour the brown sauce over the noodles and serve warm.
Serves 6-8 people
This post belongs to My Recipe Journey food blog.
Recipe adapted from Recipe



  1. We're going to try this for dinner tonight. I can hardly wait...looks so yummy. Thanks for all the great recipes!

    1. Thank you so much for checking it out! Please let me know how you liked it! Thanks! =D

  2. I only use instant rice. Would that change the cook times??Also, I do not use the oven in the hot summer time. How long would I cook in the microwave instead????

    1. Yes, I would reduce the cook time to 20 minutes and you will also need to reduce the water to 1 cup for minute rice. You could make this on the stovetop instead of in the oven. I wouldn't recommend using the microwave to make this because you need to brown the meat. I hope you will try the recipe and let me know! ��

  3. I love this recipe. I believe I have your pork chop recipe from Just A Pinch :)

  4. Hi Josie!

    Thank you so much...I'm so glad you liked this and my pork chop recipe. Which pork chop recipe did you get from Just a Pinch?

  5. Lillian, it was the parmesan garlic one, it's been awhile since I made it but I'm pretty sure it was that one and it was GOOD

    1. Oh yes, that's a fav in my house too! I'm so glad you tried it and loved it! Thank you so much for your sweet comments. You made my day =D


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