Ohhh, beef chow mein casserole—total vintage comfort food 🥢🥘
Crunchy noodles on top, savory beef underneath… let’s do it right.
Beef Chow Mein Casserole
Ingredients (Serves 4–6)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 bag (5 oz) chow mein noodles (divided)
- 1 cup shredded cheddar or Colby-Jack cheese (optional but popular)
- Optional add-ins: sliced mushrooms, celery, frozen peas
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch casserole dish.
2. Cook the Beef
- In a large skillet, brown ground beef over medium heat.
- Drain excess grease.
- Add onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
3. Make the Sauce
- Stir in cream of mushroom soup, beef broth, soy sauce, Worcestershire, and pepper.
- Simmer 2–3 minutes until well combined.
4. Assemble
- Spread half the chow mein noodles in the bottom of the dish.
- Pour beef mixture over noodles.
- Sprinkle cheese if using.
- Top with remaining chow mein noodles.
5. Bake
- Cover loosely with foil and bake 25 minutes.
- Uncover and bake 10–15 minutes until bubbly and noodles are golden.
6. Serve
- Let rest 5 minutes before scooping.
Tips & Variations
- Want more crunch? Add noodles only on top instead of bottom.
- Swap beef for ground turkey or chicken.
- Add a dash of ginger or sesame oil for extra flavor.
- Use cream of chicken instead of mushroom if preferred.
Make-Ahead Friendly
- Assemble, cover, and refrigerate up to 24 hours.
- Bake when ready, adding 5–10 extra minutes.
If you want, I can give you a slow-cooker version, a lighter modern twist, or a cheesy Midwest-style upgrade 😄
