Chinese Casserole
Packed with vibrant flavors and a satisfying mix of textures, this Chinese Casserole recipe is your ultimate weeknight dinner solution. Combining tender ground pork (or your choice of chicken or beef), savory soy and hoisin sauces, and a medley of fresh vegetables like shredded cabbage, carrots, and crunchy water chestnuts, this dish delivers authentic Chinese-inspired comfort in every bite. Nestled over a bed of al dente egg noodles and topped with crispy chow mein noodles for added crunch, this casserole is baked to golden perfection in just 15 minutes. Quick to prepare and bursting with irresistible aromas from garlic, ginger, and sesame oil, this easy Chinese casserole is perfect for family dinners or meal prep, serving up to six. Garnished with vibrant green onions, it’s a one-dish wonder you’ll want to keep in regular rotation.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 pound ground pork (or ground chicken/beef)
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 3 units garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 cups green cabbage, shredded
- 1 cup carrots, julienned or grated
- 4 units green onions, sliced thinly
- 1 can (8 oz) water chestnuts, sliced (optional)
- 1 cup bean sprouts, rinsed
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 6 ounces egg noodles (dry)
- 2 tablespoons vegetable oil
- 1 cup crispy chow mein noodles (for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a small bowl, whisk together the chicken broth and cornstarch until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork (or chicken/beef) and cook until browned, breaking it up into small pieces with a spatula, about 5-7 minutes. Drain any excess fat if needed.
Stir in the garlic, ginger, and sesame oil, cooking for an additional 1-2 minutes until fragrant.
Add the shredded cabbage, carrots, and water chestnuts (if using) to the skillet. Cook for about 3-4 minutes, stirring frequently, until the vegetables begin to soften.
Pour the chicken broth and cornstarch mixture into the skillet, along with the soy sauce and hoisin sauce. Stir well and bring the mixture to a simmer until the sauce thickens, about 2-3 minutes.
Stir in the bean sprouts and half of the sliced green onions, then remove the skillet from heat.
In the prepared casserole dish, layer the cooked egg noodles evenly along the bottom. Pour the pork and vegetable mixture over the noodles, spreading it evenly.
Sprinkle the crisp chow mein noodles evenly over the top of the casserole for a crunchy topping.
Bake in the preheated oven for 15 minutes until the casserole is heated through and the topping is golden and crisp.
Remove from the oven and garnish with the remaining sliced green onions before serving. Enjoy hot!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.0 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
