How to Make Creamy Chow Mein Casserole

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Allow me to suggest a quick to prepare, filling casserole that will have your family begging for more. This dish has been a favorite for my family through their growing up years and is still a requested meal now that they have grown.

3 stalks celery, diced
1 large onion, diced
1 Tbs minced garlic
1 1/2 lb lean ground beef or turkey
1 large can cream of mushroom or chicken soup
1 can creamed corn
1/2 c processed cheese (Velveeta or your prefered brand) cubed
1 large bag chow mein noodles

1. In a large skillet, break up and brown the ground beef over a medium heat, stirring often to prevent over-cooking. Add the diced celery, the minced onion and the garlic and heat the vegetables through to your desired consistancy.

2. Add the creamed soup, creamed corn and cheese cubes. Stir until the cheese melts through and well blended. Make sure to stir often to prevent burning to the pan.

3. Add the chow mein noodles to the beef mixture and fold in, mixing well. Heat at a low temperature until the noodles reach your desired consistancy. This is good with the noodles crisp as well as tender.

  • Tips & Warnings
    In step two, a splash of milk can be added if you prefer a thinner sauce
    Nice served with a crisp salad and pickle relish tray
    This is one of the recipes I submitted years ago to the Campbell’s cook-off. One of those recipes, I don’t know which, won fourth prize, a cookbook.
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