Chinese Beef Casserole

Recipe by HokiesMom

Posted for ZWT6 in the Asian Region. Found in Simple & Delicious Nov 09. Sounds quick and easy for a weeknight family dinner.

Top Review by AZPARZYCH

This was quick and easy to get put together and in the oven. I did leave out the bean sprous, but otherwise followed the recipe. The only problem I noticed is when I took it out after the first 30 minute, the rice was crunchy still so I poured about 2 Tbs of beef stock over the mix after I added the peas. Cooked for an additional 20 minutes and it was good. Made for Photo Tag.

Ingredients Nutrition


  1. In a small saucepan, melt butter over medium low heat. Stir in flour a little at a time until smooth and then remove pan from heat. Stir in salt and pepper.
  2. Using a whisk, add broth, milk, a little at a time, stirring to keep mixture smooth then return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
  3. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain and return to skillet.
  4. Add the roux mixture you made in the small saucepan to the beef mixture along with the bean sprouts and soy sauce; bring to a boil.
  5. Pour into a greased 3 quart baking dish and then stir in rice and water chestnuts.
  6. Cover baking dish and bake at 350F for 30 minutes. Uncover, stir in peas and sprinkle with chow mein noodles. Bake another 15-20 minutes or until heated through.

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