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!
💭 What are Water Chestnuts
If you are not familliar with water chestnuts, they are a type of aquatic vegetable commonly used in Asian cuisine like stir-fries and salads.
Contrary to their name, they are not nuts but rather vegetables that grow underwater. They retain their crispness when cooked briefly and add a delightful crunch to the 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.
📋 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, Carrots, Bean Sprouts, Cream of Celery Soup, Milk, 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 the directions on the package. Combine noodles and casserole mixture and serve.
Chinese Stir-Fry Casserole
- Baking Dish (9 x 13)
- 1 lb 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
- 2 Cups Carrots, julienned
- 6 oz Bean Sprouts
- 10 ½ oz Cream of Celery Soup
- 2 tablespoon Milk
- 8 oz Water Chestnuts, drained, sliced or diced
- 6 oz 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.