Ground Beef Chow Mein Casserole

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Whoa, had no idea I could make my favorite takeout in casserole form! What a life hack!

 

Chow Mein, a beloved staple of Chinese-American cuisine, is a delightful canvas for culinary creativity. In this interpretation, we’re giving the traditional stir-fry a Midwestern twist with a comforting, oven-baked Ground Beef Chow Mein Casserole. Necessity, they say, is the mother of invention: This dish is born from the harmony of convenience and the desire to meld cultures plate by plate. A casserole, a belly-warming symbol of American home cooking, provides the perfect backdrop for the flavor dynamics of Chow Mein, which translates simply to “stir-fried noodles.” It’s a bet both safe and adventurous for a weeknight dinner, and just as perfect for potlucks where its generous nature and unexpected fusion earn nods of approval.

To balance the rich and savory nature of the casserole, consider a side of steamed or lightly sautéed green beans with a hint of garlic, or a crisp Asian-inspired slaw kissed with rice vinegar and sesame oil. For a heartier meal, add a simple miso soup or egg drop soup to start, paying homage to the culinary roots of the Chow Mein.

 

Ingredients : Servings: 6-8
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon ginger, freshly grated
– 1 cup celery, chopped
– 1 cup carrots, julienned
– 3 cups cabbage, thinly sliced
– 8 ounces mushrooms, sliced
– 8 ounces cooked Chow Mein noodles or cooked spaghetti
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– 2 tablespoons vegetable oil
– 1 cup beef broth
– 1 tablespoon cornstarch
– 1 cup cheddar cheese, grated (optional)
– Salt and pepper to taste
– Green onions or chives, chopped (for garnish)
Directions : 
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. 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.
3. Stir in onions, garlic, and ginger to the skillet with the beef and cook until the onions become translucent.
4. Add celery and carrots to the skillet, cooking for a few more minutes until they start to soften. Then, incorporate the cabbage and mushrooms, and cook until all the vegetables are tender-crisp.
5. In a small bowl, whisk together beef broth, soy sauce, oyster sauce (if using), sesame oil, and cornstarch to create your sauce. Pour this sauce over the cooked beef and vegetables, stir well, and bring to a simmer until it thickens a bit.
6. Gently toss the cooked noodles into the skillet with the beef and vegetable mixture, ensuring everything is well combined.
7. Transfer the entire mixture into the prepared baking dish. Top evenly with the grated cheddar cheese.
8. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and begins to brown.
9. Garnish with chopped green onions or chives before serving.
Variations & Tips :
– For a lighter version, ground chicken or turkey can substitute for beef.
– Not a fan of cheddar? Swap it out for Monterey Jack or a cheese blend to tweak the profile.
– Feel adventurous with your vegetables. Bean sprouts, bell peppers, or water chestnuts provide delightful texture variations.
– Garnish with sesame seeds or crushed red pepper flakes for an extra pop of flavor and texture.
– To enjoy a vegetarian version, omit the beef and double up on mushrooms or add tofu, adjusting the seasoning to taste.

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