This Chinese Stir-Fry Casserole recipe is based on a recipe from an old family recipe book. I had to update it by changing out a few of the ingredients and the end result was a delicious, easy to make casserole.
If you like mushrooms, I would suggest replacing the cream of celery soup with cream of mushroom soup and add some sliced mushrooms to the vegetable mix.
As I've mentioned in some of my other recipes, the wife and I don't care for mushrooms so whenever possible, I swap them out for something else. Either way, you can’t go wrong with this dish!
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
For more great recipes with Cream of Celery Soup, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Chinese Stir-Fry Casserole recipe (see recipe card for quantities): Ground Beef, Ground Black Pepper, Salt, Soy Sauce, Yellow Onion, Celery, Bean Sprouts, Cream of Celery Soup, Milk, Sliced Water Chestnuts and Chow Mein Noodles.
🥣 How to Make Chinese Stir-Fry Casserole
Preheat oven to 350°F.
In a large skillet, add beef, salt, pepper, soy sauce and onions. Cook until the ground beef is no longer pink and the onions are translucent.
In a large mixing bowl, combine all the vegetables, milk and cream of celery soup and mix well.
Combine vegetables and meat mixture in a 9 x 13 casserole.
Bake for 30 minutes.
While the casserole is baking, make noodles according to directions on the package. Combine noodles and casserole mixture and serve.
Chinese Stir-Fry Casserole
- 1 lbs Ground Beef
- ¼ teaspoon Ground Black Pepper
- ½ teaspoon Salt
- 3 tablespoon Low Sodium Soy Sauce
- 1 Cup Yellow Onion, chopped
- 2 Cups Celery, chopped
- 1 Can Bean Sprouts
- 1 Can Cream of Celery Soup
- 2 tablespoon Milk
- 1 Can Water Chestnuts, sliced
- 1 Pkg Chow Mein Noodles
- Preheat oven to 350°F.
- In a large skillet, add beef, salt, pepper, soy sauce and onions. Cook until the ground beef is no longer pink and the onions are translucent.
- In a large mixing bowl, combine all the vegetables, milk and cream of celery soup and mix well.
- Combine vegetables and meat mixture in a 9 x 13 casserole.
- Bake for 30 minutes.
- While the casserole is baking, make noodles according to directions on the package. Combine noodles and casserole mixture and serve.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This Chinese stir fry casserole is delicious. I did add a few more veggies as my family is very big on veggies. Very tasty. Everyone loved it.
This is the tastiest Chinese stir-fry casserole I have ever made. Very tasty.
The vegetables really make this casserole.