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Chow Mein Noodle Casserole
Chow Mein Noodle Casserole

Chow Mein Noodle Casserole

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 lb hamburger
1 Tbsp minced garlic
6-7 stalk s celery, coarsely chopped
2 cans tomato soup
1 can cream of mushroom soup
1 Tbsp Worcestershire sauce
1 1/2 bag s chow mein noodles
1 1/2-2 cups water
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Let's Make It
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).
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