cup onion, finely diced
can chicken and rice soup
can cream of mushroom soup
tablespoons Worcestershire sauce
Chow mein noodles for topping
Preheat oven to 350° F. Coat 9x13 glass baking dish with cooking spray.
Brown ground beef with onions. Drain.
In a small bowl, combine soups, water, soy sauce, and worchestershire sauce.
In large bowl, mix ground beef and onions with the cooked rice. Add the soup mixture and combine well.
Place mixture in baking dish. Bake uncovered for 60 minutes, until bubbly. Add chow mein noodles to top and bake (uncovered) an additional 10 minutes. Remove from oven and let set 5 minutes before serving.
- Add sauteed mushrooms, green beans or other favorites, if desired.
- Make the casserole the night before, cover with foil, and refrigerate. It'll be ready for you after work the next day!
More About This Recipe
- Don’t knock it ‘til you try it—that’s our advice when it comes to this rice casserole. It’s a dump-and-go dinner that’s pretty much Asian fusion cuisine. A good ol’ fashioned Midwestern favorite hot dish gets an Asian flavor twist with rice, soy sauce and crunchy chow mein noodles. And like all of our favorite casseroles, this recipe can be made ahead of time. If you’d like to make it the night before, you can follow the recipe until the last step. Place the mixture in your baking dish, cover and keep in the refrigerator overnight. When you’re ready to make it, top with the chow mein noodles, bake and continue to follow the recipe.