Chow Mein Noodle Casserole Recipes

Steps:

• Preheat oven to 350 degrees F.
• Lightly brown hamburger and drain off excess fat.
• Add pepper, onion and celery plus enough water to cover.
• Simmer for 20 minutes.
• Add sprouts, water chestnuts and canned soup plus one soup can of water. Should be a little thin, as it will thicken upon baking.
• Add soy sauce and pour mixture into 2 -3 qt, casserole.
• Bake 25 - 30 minutes (until thickened and well seasoned).
• Served over noodles.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes.
• In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, crumble beef; sprinkle with garlic pepper. Cook over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
• In ungreased 11x7-inch (2-quart) glass baking dish, mix beef, rice, broth, 1/4 cup teriyaki sauce and the water. Stir in vegetables. Cover baking dish with foil.
• Bake 50 to 55 minutes or until rice is tender. Uncover and stir; sprinkle with chow mein noodles and cashews. Bake uncovered 10 to 15 minutes longer or until noodles and cashews are golden brown.

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 13x9-in. or 3-qt. baking dish. Stir in rice and water chestnuts., Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake until heated through, 15-20 minutes longer.

Steps:

• Saute onion and celery in butter.
• Add soup, broth, soy sauce, hot pepper sauce and pepper. Stir in chicken and simmer 5 minutes.
• Pour into a 1 qt casserole dish and top with chow mein noodles and cashews.
• Bake at 350 for 20 minutes.

Steps:

• Cook and stir hamburger, celery and onion until hamburger is light brown, then drain.
• Pour water on rice and add salt in greased 2qt casserole.
• Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine.
• Cover and cook in 350f oven for 30 min; stir.
• Cook uncovered for 30 min longer.
• Stir in noodles, serve immediately.
• Note: Water chestnuts or bamboo shoots may be added if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
• Bake in preheated oven for 45 minutes.

Steps:

• Brown hamburger with garlic and drain off the fat. In a bowl, mix the hamburger, celery, tomato soup, cream of mushroom soup, and Worcestershire sauce.
• Scoop enough of the hamburger/soup/celery mixture into the bottom of a Dutch oven to barely cover. Cover that with a layer of chow mein noodles, enough to completely cover the first layer (about 2 handfuls). Cover the noodles with another layer of hamburger/soup/celery mixture, and continue layering hamburger/soup/celery mixture with the chow mein noodles until you run out of the hamburger/soup/celery mixture. The top layer should be chow mein noodles. Once you're done layering, pour the water over the mixture as evenly as you can. Keep pouring the water in until you can barely see the water on the side of the pan (no more than 2 cups water).
• Cover the Dutch oven and bake at 350°F for an hour. About 10 minutes before baking time is done, remove the cover from the Dutch oven and continue baking so the noodles on top get really crunchy. Take the casserole out of the oven and let it sit for about 15 minutes before serving (to allow the juices to settle).

Steps:

• Cut chicken into serving pieces.
• place in a casserole large enough to hold chicken comfortably.
• Combine sour cream, mushroom soup and onion soup mix.
• Spread the soup mixture over chicken.
• Cover with chow mein noodles and bake at 325 degrees for 1-1/2 hours.

Steps:

• In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the mushrooms; set aside. , In a bowl, combine the soup, milk, soy sauce, Worcestershire sauce and pepper. In a greased 13x9-in. baking dish, layer egg noodles, beef mixture and soup mixture. Sprinkle with cheese and chow mein noodles. , Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cashews.

Steps:

• In a large bowl, combine the turkey, corn and soup. Stir in the cheese, celery, 1/4 cup noodles, mushrooms, 1/4 cup almonds and green pepper. Pour into a greased 2-qt. baking dish., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining noodles and almonds. Bake 10-15 minutes longer or until heated through.

Steps:

• Preheat oven to 350 degrees F.
• In bottom of 9x13 casserole dish, put a layer of chow mein noodles followed by chicken and vegetables. Top with remaining noodles.
• Mix soup with 1 can of water. Spoon soup mixture over vegetables.
• Drizzle soy sauce over all.
• Bake at 350°F for 30-40 minutes.
• Enjoy!