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 unfamiliar 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 vegetables that grow underwater, not nuts. They retain their crispness when cooked briefly and add a delightful crunch to the dish.
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.
Printable Recipe Card
Chinese Stir-Fry Casserole
↑ Click stars to rate
Ingredients
- 1 lb Ground Beef
- ¼ Tsp Ground Black Pepper
- ½ Tsp Salt
- 3 Tbsp 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 Tbsp Milk
- 8 oz Water Chestnuts, drained, sliced or diced
- 6 oz Chow Mein Noodles
Instructions
- 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.
This is the tastiest Chinese stir-fry casserole I have ever made. Very tasty.
The vegetables really make this casserole.
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.