In the world of comfort food, there’s a special place reserved for casseroles—the kind that feed a crowd, stretch a dollar, and fill your kitchen with nostalgic aromas. Among them, Grandma’s Ground Beef Chow Mein Casserole stands out as a beloved classic. It’s not just a meal; it’s a warm memory served in a dish, carrying the essence of mid-century home cooking with an Asian-inspired twist.
This casserole isn’t flashy or trendy. It’s humble, practical, and deeply satisfying—the kind of dish your grandmother made without a recipe but with all the love in the world.
A Casserole Rooted in History
Back in the 1950s and ’60s, American families embraced “Chow Mein” as part of the growing popularity of Asian-American cuisine, often through canned ingredients and easy stovetop shortcuts. Ground beef chow mein casserole became a weeknight staple, combining affordability with flavor, and transforming pantry staples into a one-pan wonder.
But while versions vary, Grandma’s version is always better. Why? Because it combines savory ground beef, crisp vegetables, a creamy mushroom base, and the unbeatable crunch of chow mein noodles baked to golden perfection.
How to Make Grandma’s Ground Beef Chow Mein Casserole
Ingredients:
1 lb ground beef
1 medium onion, chopped
2 celery stalks, diced
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of celery or cream of chicken soup
1 can (14 oz) bean sprouts, drained
1 can (8 oz) sliced water chestnuts, drained
1 tbsp soy sauce (or more to taste)
1/2 tsp black pepper
1 cup cooked rice (optional, for extra heartiness)
1 cup chow mein noodles (plus extra for topping)
Instructions:
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