This classic midwestern casserole recipe comes straight from my grandma’s kitchen in Wisconsin. It was always one of my most anticipated meals whenever we went to visit her growing up.
Grandma’s ground beef chow mein casserole, sometimes called chop suey casserole, combines tender ground beef and veggies with a creamy soup mixture and rice. It’s all baked up until hot and bubbly, then topped with crispy chow mein noodles for a crunchy finish.
I just love the blend of flavors and textures in this dish. The sautéed ground beef and onions give it some hearty savoriness. Diced celery and water chestnuts provide delicious crunch. And the combo of cream of chicken and cream of mushroom soups makes such a luscious, velvety sauce.
This satisfying all-in-one meal is a cinch to throw together and perfect for feeding a crowd. The best part is enjoying it fresh from the oven, steaming hot, with that crispy chow mein topping! I hope this childhood favorite becomes your new go-to comfort food casserole.
Ingredients
- 1 pound ground beef browned and drained
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 onion diced
- 1 cup celery chopped
- 8 oz can water chestnuts drained and chopped
- 1 cup uncooked white rice
- 1 1/2 cups water
- 3 tablespoons soy sauce
- 5 oz chow mein noodles
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, mix together cooked ground beef, soups, onion, celery, water chestnuts, rice, water and soy sauce.
- Transfer mixture to prepared baking dish. Cover tightly with foil.
- Bake for 1 hour 20 minutes until bubbly. Remove foil.
- Sprinkle chow mein noodles evenly over the top. Bake uncovered for 10 more minutes.
- Let sit for 5 minutes before serving. Enjoy!
Nutrition
