Ground Beef Chow Mein Casserole
A delightful fusion of Chinese-American flavors and comforting Midwestern casserole style, this Ground Beef Chow Mein Casserole transforms a beloved takeout classic into a hearty, oven-baked dish. Perfect for weeknight dinners or potlucks, it brings together savory ground beef, tender vegetables, and chow mein noodles with a hint of soy and ginger.
INGREDIENTS:
1 lb ground beef
1 medium onion diced
2 cloves garlic minced
1 tbsp fresh ginger grated
1 cup celery chopped
1 cup carrots julienned
3 cups cabbage thinly sliced
8 oz mushrooms sliced
8 oz cooked chow mein noodles or cooked spaghetti
3 tbsp soy sauce
1 tbsp oyster sauce optional
1 tsp sesame oil
2 tbsp vegetable oil
1 cup beef broth
1 tbsp cornstarch
1 cup cheddar cheese grated (optional)
Salt and pepper to taste
Green onions or chives chopped (for garnish)
DIRECTIONS:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
Stir in the onions, garlic, and ginger, cooking until the onions become translucent.
Add the celery and carrots to the skillet, cooking for a few more minutes until they start to soften. Then, add the cabbage and mushrooms, and cook until all vegetables are tender-crisp.
In a small bowl, whisk together the beef broth, soy sauce, oyster sauce (if using), sesame oil, and cornstarch to create the sauce. Pour this over the cooked beef and vegetables, stir well, and bring to a simmer until it thickens slightly.
Gently toss the cooked noodles into the skillet with the beef and vegetable mixture, ensuring everything is well combined.
Transfer the mixture into the prepared baking dish. Top evenly with the grated cheddar cheese, if desired.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and begins to brown.
Garnish with chopped green onions or chives before serving.