Ground Beef Chop Suey Dinner Casserole
Transform your weeknight dinner routine with this savory and satisfying Ground Beef Chop Suey Dinner Casserole. Combining the bold flavors of seasoned ground beef, crunchy water chestnuts, tender vegetables, and a rich soy sauce-infused gravy, this casserole layers perfectly over fluffy white rice for the ultimate comfort food dish. Topped with crispy chow mein noodles for a delightful crunch, it’s a fusion-inspired classic that brings both texture and flavor to every bite. Ready in just about an hour, this hearty casserole is perfect for feeding a family or meal prepping for the week. Easy to prepare and loaded with wholesome ingredients, it's the perfect solution for quick, delicious, and crowd-pleasing dinners.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, sliced
- 2 medium carrots, thinly sliced
- 1 cup canned bean sprouts, drained
- 1 can (8 oz) sliced water chestnuts, drained
- 0.333 cup soy sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups cooked white rice
- 1 cup chow mein noodles, for topping
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the vegetable oil and heat until shimmering.
Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat.
Add the diced onion, garlic, celery, and carrots to the skillet with the beef. Cook for 5 minutes, stirring often, until the vegetables begin to soften.
Stir in the drained bean sprouts and water chestnuts. Season with salt and ground black pepper.
In a small bowl, whisk together the soy sauce, beef broth, cornstarch, and cold water until smooth.
Pour the soy sauce mixture over the beef and vegetables, and stir to coat evenly. Simmer for 2-3 minutes until the sauce thickens.
Layer the cooked white rice into a greased 9x13-inch casserole dish.
Pour the beef and vegetable mixture evenly over the rice, spreading it out with a spoon.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the top with the chow mein noodles, and bake uncovered for another 10 minutes, or until the noodles are crispy and golden.
Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 643 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.
