Delicious, lite, and refreshing! All the difference is in the fresh ingredients! Your family will like this classic summertime dish!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- cooking spray
- 1 pound ground beef
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup diced celery
- ¾ cup water
- ⅔ cup shredded Colby-Jack cheese
- ½ cup sliced almonds
- ½ cup sliced mushrooms
- 2 tablespoons soy sauce
- ½ teaspoon ground black pepper
- 1 (5 ounce) can chow mein noodles
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the prepared baking dish.
- Add condensed soups, water chestnuts, celery, water, Colby-Jack cheese, almonds, mushrooms, soy sauce, and pepper to the baking dish; stir with beef until well combined. Cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove foil and sprinkle chow mein noodles over top of casserole. Continue baking until casserole is browned around the edges, about 30 minutes more.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 11 g |
| Sodium | 1368 mg |
| Sugars | 3 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Since I didn’t believe 2 tbs. of soy sauce was enough to make it “Chinese”, I added garlic and ginger to the beef as it cooked ( I like the Gourmet Garden paste for both, a good squeeze). I also added a can of drained bean sprouts to make it heartier (4 kids). Then I drizzled Siracha sauce over my plate with a bed of brown rice and it was delicious!
Great comfort dish from childhood. I usually saute the onions and celery in hamburger grease so the are nice and caramelized.
Love it. Tastes great even though doesn’t look appetizing. Prefer using French fried onions for topping, but chow-mein noodles are good too.
I did not have Colby jack cheese so substituted half Parmesan and half white cheddar. Hubby loved this dish.
Wow! This stuff is so good! It’s the epitome of comfort food. It was so easy to make, too! I followed the recipe except for the nuts. Didn’t have any and it really didn’t need them. I’ll be cooking this again!
Everyone liked it including my picky kids. I served it with white rice and soy sauce, was perfect mix. I froze the leftovers and they were great. Making again, which I rarely do.
Wasn’t real pretty, but tasted really good. Hubby said its a keeper.
Excellent Chinese comfort food!
Followed the suggestion of adding rice and broth. Also my chow mien noodles had gone stale, but I did have a extra can of french fried onions, substituted those for the topping. Hubs and littles loved it, only wish I would have doubled the recipe.
Looks disgusting, but tastes good! I wouldn’t serve it to anyone, but I definitely would eat it while alone on a Saturday night.
Very tasty dish. Only thing I changed was I added some chow mein noodles to sprinkle on top after serving.
This was delicious, but there was one major problem: too much liquid. Without the water, the consistency of the dish would probably be just about right. As it was, the water didn’t evaporate much and left too much liquid in the bottom of the casserole. I toasted a piece of bread for one of my *three* helpings (yikes!), and besides tasting really good, it helped soak up some of the excess liquid.
I Love this old casserole my mom used to make. Sometimes I will add mushrooms and maybe some water chestnuts, sliced. Just a little extra crunch.
A variation of this recipe has been in my family forever. Pure comfort food. You can vary the ingredients to suit your taste. We normally make it with french fried onions on top and bake rice in it using 2 cups of rice and 4 cups of broth.
Totally American, but a great grandma dish! I always leave out the cheese as I didn’t grow up with it on the farm. It is what I crave when I am sick. Thanks for sharing! I didn’t change anything else.