Beef Chow Mein Casserole Recipes

BEEF CHOW MEIN

Steps:

• Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
• Add celery, bean sprouts, water chestnuts, mushrooms, broth, piementos, soy sauce and ginger; mix well. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• Meanwhile, in small bowl, blend cornstarch and water until smooth.
• Stir cornstarch mixture into beef mixture. Cook until mixture is bubbly and slightly thickened. Serve over chow mein noodles. If desired, serve with additional soy sauce.

CHINESE BEEF CASSEROLE

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.

Steps:

• Preheat oven to 350 degrees F/ 175 degrees C and spray the inside of a large casserole dish with non-stick cooking spray.
• Brown ground beef in large skillet with chopped onion over medium- high heat.
• Cook celery in 1/2 cup water in microwave (covered) for 4- 5 minutes until soft. Drain off remaining water.
• Add celery, tomato soup, mushroom soup and rice to ground beef.
• Combine ground beef mixture with chow mein noodles (dry) into prepared casserole dish and sprinkle on soya sauce.
• Bake in oven for 20 minutes. Serve warm.

EASY CHOW MEIN CASSEROLE

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, crumble beef; sprinkle with garlic pepper. Cook over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
• In ungreased 11x7-inch (2-quart) glass baking dish, mix beef, rice, broth, 1/4 cup teriyaki sauce and the water. Stir in vegetables. Cover baking dish with foil.
• Bake 50 to 55 minutes or until rice is tender. Uncover and stir; sprinkle with chow mein noodles and cashews. Bake uncovered 10 to 15 minutes longer or until noodles and cashews are golden brown.

BEST BEEF CHOW MEIN

Steps:

• Bring water to a boil in a large pot. Cook chow mein noodles until soft, 5 to 6 minutes. Drain and rinse with cool water.
• Mix flank steak, teriyaki sauce, 2 tablespoons soy sauce, cornstarch, and 2 cloves garlic together in a small bowl.
• Mix remaining 2 tablespoons soy sauce, 4 cloves garlic, 1 cup water, chow mein sauce mix, teriyaki glaze, and sriracha sauce in a separate bowl to make sauce.
• Preheat a wok over medium-high heat; add 2 tablespoons peanut oil. Add steak and onion; cook and stir until beef is brown and onion is translucent, about 3 minutes. Transfer to a plate.
• Pour remaining 2 tablespoons peanut oil into the wok. Add carrots, mushrooms, broccoli, and celery; cook and stir until browned, about 3 minutes.
• Return steak and onion mixture to the wok. Add noodles, sauce, bean sprouts, shrimp, bok choy; cook, stirring occasionally, until noodles are heated through and shrimp are opaque, about 4 minutes. Season with pepper.

GROUND BEEF CHOW MEIN CASSEROLE

Steps:

• Cook and stir hamburger, celery and onion until hamburger is light brown, then drain.
• Pour water on rice and add salt in greased 2qt casserole.
• Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine.
• Cover and cook in 350f oven for 30 min; stir.
• Cook uncovered for 30 min longer.
• Stir in noodles, serve immediately.
• Note: Water chestnuts or bamboo shoots may be added if desired.

BEEF CHOW MEIN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown the meat.
• Saute veggies in the butter.
• Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
• Put all in to a casserole dish (a deeper dish works better I have found).
• sprinkle extra noodles on top.
• Bake for 40-45 minutes.
• Serve with rice, delicious!

BEEF AND SNOW PEA CASSEROLE

Steps:

• Cut slit in snow peas package; place package on paper towel in microwave oven.
• Microwave at high (100%) 3 minutes.
• Turn over, microwave 2 minutes.
• Remove from microwave oven; let stand.
• Put beef in 1 1/2 quart microwaveable casserole; break into small pieces with spoon.
• Mix in green onion.
• Drain snow peas; spread over meat in even layer.
• Combine soup, soy sauce and pepper; pour over peas.
• Microwave at medium (50%) 14 to 15 minutes or until meat is no longer pink when cut in the center.
• Let stand 5 minutes.
• While meat stands put chow mein noodles on paper plate.
• Microwave at high 1 1/2 minutes; sprinkle on casserole before serving.

INSTANT POT BEEF CHOW MEIN CASSEROLE

Steps:

• In a pan on the stove or in your Instant Pot on the sauté setting, brown the ground beef and sauté the onions. Add the mixture into a pan that fits inside your Instant Pot used for pot-in-pot cooking. Clean out bottom of Instant Pot (if you used it for browning the beef).
• Stir the cream of chicken, cream of mushroom, celery, water chestnuts, rice, water and soy sauce in with the beef.
• Pour 1 cup water into bottom of Instant Pot. Place filled pan on top of a trivet/sling and lower it into the bottom of the Instant Pot.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let the pressure release naturally for 5-10 minutes and then move the valve to venting. Remove lid.
• Lift out the pan and stir. Sprinkle chow mein noodles on top. Scoop onto plates and serve topped with green onions.

CHOW MEIN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes.
• In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.