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Casserole Chop Suey

Chef.at.Home's picture
Ingredients
  Boneless pork 5 Pound, cut into 1/2 inch cubes
  Cooking oil 2 Tablespoon
  Salt 1 Teaspoon
  Canned condensed cream of mushroom soup 43 Ounce (4 Cans, 10 3/4 Ounce Each)
  Milk 4 Cup (64 tbs)
  Canned bean sprouts 16 Ounce, drained (1 Can)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped green pepper 1 3⁄4 Cup (28 tbs)
  Regular rice 1 1⁄2 Cup (24 tbs)
  Canned water chestnuts 8 Ounce, drained and sliced (1 Can)
  Soy sauce 3⁄4 Cup (12 tbs)
  Canned chow mein noodles 6 Ounce (2 Cans, 3 Ounce Each)
Directions

In a large kettle or Dutch oven brown meat, about 1/3 at a time, in hot oil.
Return meat to pan; sprinkle with salt.
Stir in soup, milk, bean sprouts, celery, onion, green pepper, uncooked rice, water chestnuts, and soy sauce.
Divide mixture between two 13x9x2-inch baking dishes.
Bake, covered, at 350° till rice is done, about 1 1/2 hours, stirring after 1 hour.
Uncover; stir each casserole.
Sprinkle each with 1 can of chow mein noodles.
Bake 5 minutes longer, Pass additional soy sauce with casseroles.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Servings: 
25

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