With a crunchy chow mein noodle topping, lean ground beef, a creamy homemade sauce, crisp water chestnuts and mixed veggies, this savory and easy Chow Mein Beefy Rice Casserole is guaranteed to make its way into your weeknight dinner rotation! Kid approved and 100% delicious!
Anytime crunchy chow mein noodles are involved in a meal (just like with Cantonese Chicken), it's a favorite here.
This ground beef and rice casserole is always gobbled up quickly, and I have to say there's usually even a little arguing over who gets the last bite.
That's because this easy meal has a variety of textures and flavors that please even the pickiest of eaters. From frozen veggies, to rice, ground beef, and a creamy sauce, this meal is easy to eat and has many staples that the family is already used to--with an Asian-inspired twist.
You can make this casserole extra special by adding your favorite veggies. I sometimes add in mushrooms, canned baby corn cobs, and broccoli, and no one ever bats an eye (credit: casserole magic!).
Besides being picky eater approved, Chow Mein Beefy Rice Casserole is a great make ahead meal. You can assemble the dish (minus the chow mein noodles) several hours ahead of baking it, saving you time on busy weeknights!
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🥘Ingredients
For a complete list with measurements, see the printable recipe card below
- ground beef- 85% or above recommended
- onions- adds flavor (not pictured)
- cooked rice- I use white long grain rice, but any version will work here--just be sure to cook it before adding
- celery- gives a little extra flavor and texture
- garlic powder- can substitute 1 clove of garlic, minced
- cream of celery soup- I like to use Campbell's 98% fat free; as a variation, you could also use cream of mushroom soup
- frozen mixed vegetables, thawed- I like the color variety of standard mixed veggies for this
- water chestnuts- provide a nice crunch
- soy sauce- adds a sweetness to the sauce
- salt & pepper- enhances flavors
- extra wide chow mein noodles- provides a wonderful crunch on top and is added during the last 5 minutes of baking
🔪Instructions
For more detailed instructions, see the printable recipe card below
- In a large saucepan, cook ground beef with onions and garlic powder over medium heat until beef is browned; drain excess grease. Then transfer to a large mixing bowl.
- Add the celery, soup, thawed vegetables and water chestnuts; mix.
- Next, add the soy sauce, salt, pepper and cooked rice; stir to combine.
- Transfer to a greased 13x9 glass baking dish or a 3 quart casserole.
- Cover and bake in preheated 350 degree oven for 30 minutes.
- Remove cover and top with chow mein noodles.
- Bake uncovered for an additional 5 minutes. Let stand 5 minutes and enjoy!
Hint: It's helpful to have some extra chow mein noodles on hand, especially if you have leftovers. The noodles don't keep well in the fridge, so you'll want to replace them with "fresh" ones when serving this again.
🥣Substitutions
This tasty casserole can be made with lean ground turkey instead of ground beef.
Instead of standard frozen mixed vegetables and canned water chestnuts, you may choose to buy a frozen Asian vegetable medley, such as Bird's Eye's. If choosing this option, I would recommend 2 bags.
🍽Equipment
- chef’s knife
- cutting board
- measuring cups
- measuring spoons
- medium saucepan with lid (for rice)
- large saucepan with lid (for beef)
- meat chopper (optional, but handy)
- large mixing bowl
- mixing/stirring spoon
- 13×9 glass baking dish (lightly greased) or 3 quart casserole dish
🍶Storage
Remove chow mein noodles on top before storing any leftovers (they will get soggy).
Store in an airtight container and refrigerate. Enjoy within five days.
Once cooled, you may also freeze leftovers in freezer-safe packaging for up to 3 months.
Reheating instructions:
- Place in a covered casserole dish. Bake in 325° oven for 20-25 minutes or until heated through.
- If cooking frozen leftovers, thaw overnight in fridge and then follow the above.
💭Top Tip
Don't overcook the rice before adding it to the casserole. It will absorb more of the sauce that way.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Chow Mein Beefy Rice Casserole:
📋Recipe
Chow Mein Beefy Rice Casserole
Ingredients
- 1 pound lean ground beef
- ½ cup chopped onions
- 2 cups cooked rice
- 1 cup chopped celery
- 1 teaspoon garlic powder may substitute 1 clove of garlic, minced
- 1 can cream of celery soup
- 10 ounce package frozen mixed vegetables thawed
- 8 ounce can sliced water chestnuts drained
- 2 tablespoons soy sauce
- 2 teaspoons salt
- ½ teaspoon pepper
- 3 ounces extra wide chow mein noodles
Instructions
- Preheat oven to 350 degrees.
- In a large saucepan, cook ground beef with onions and garlic powder over medium heat until beef is browned; drain excess grease. Then transfer to a large mixing bowl.
- Add the celery, soup, thawed vegetables and water chestnuts; mix.
- Next, add the soy sauce, salt, pepper and cooked rice; stir to combine.
- Transfer to a greased 13x9 glass baking dish or a 3 quart casserole.
- Cover and bake in preheated 350 degree oven for 30 minutes.
- Remove cover and top with chow mein noodles. Bake uncovered for an additional 5 minutes. Then let stand 5 minutes and enjoy!
- Store in an airtight container and refrigerate. Enjoy within five days.Once cooled, you may also freeze leftovers in freezer-safe packaging for up to 3 months.
- To reheat, place in a covered casserole dish and bake in a 325 degree oven for 20-25 minutes. If cooking frozen leftovers, thaw overnight in fridge before following the reheating instructions.
Sam D. says
This casserole was absolutely delicious. I couldn't believe how easy it was. We really liked the crunchy noodles on top!
Kitchen Ready Betty says
So glad you liked it! It's one of our favorites. We like the crunchy chow mein noodles too...especially the extra wide ones for this recipe!