Here’s a retro-style Beef Chow Mein Casserole — savory, crunchy, and pure comfort food 🥘
This is the classic bake with crispy noodles on top.
Beef Chow Mein Casserole
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 can (5 oz) chow mein noodles, divided
- 1 can (8 oz) sliced water chestnuts, drained
- 1 cup frozen peas or mixed vegetables
- 1 tbsp soy sauce
- Salt & pepper to taste
- Optional: sliced green onions for garnish
Instructions
- Preheat oven to 350°F (175°C).
Grease a 9×13 baking dish. - Cook beef
- Brown ground beef with onion and garlic.
- Drain excess grease.
- Season lightly with salt and pepper.
- Mix casserole
- In a large bowl, combine beef, both soups, soy sauce, vegetables, water chestnuts, and ½ of the chow mein noodles.
- Assemble
- Spread mixture evenly in baking dish.
- Top with remaining chow mein noodles.
- Bake
- Bake 30–35 minutes, until bubbly and noodles are crispy.
- Serve
- Let sit 5 minutes.
- Garnish with green onions if desired.
Tips & Variations
- 🥕 Add sliced carrots or celery for extra crunch
- 🧀 Add shredded cheddar or mozzarella for a cheesy twist
- 🍗 Swap beef for ground chicken or turkey
- 🌶️ Add a dash of sriracha or black pepper for heat
Make-Ahead & Storage
- Assemble ahead and refrigerate up to 24 hours (add noodles right before baking).
- Leftovers reheat well in the oven to keep the top crispy.
If you want, I can also give you:
- Stovetop chow mein skillet
- Low-sodium version
- Mini casserole for small families
Just let me know 😊
