Amish-Style Chinese Chop Suey Casserole Recipe (8 Ingredients) by Donna John

Once again I am trying to reduce the number of cookbooks in my house. Cookbooks are to me like chocolate is to some people, so I admit I have a problem. My new plan is to go through them, copy the recipes I want to make and then take the cookbooks up to my local used bookstore or donate them.

My latest cookbook to conquer was an Amish cookbook that had this interesting Amish-style Chinese chop suey recipe in it. Similar to my creamy chicken chow mein casserole recipe, this Asian-inspired casserole recipe really hit the mark. Delicious and filling, the casserole was definitely a hearty, budget-friendly dinner.

To make this high-protein chop suey casserole recipe you only need eight ingredients. Here is your shopping list for this rice casserole recipe: ground beef, onion, celery (check out the health benefits of celery), a can of cream of mushroom soup, a can of cream of chicken soup, rice and chow mein noodles. The original ground beef casserole recipe called for buttered breadcrumbs on top, but I thought that was overkill with the rice and chow mein noodles, so I omitted them.

Serve this high-protein casserole recipe for dinner with whatever side dishes you like. I served mine with sauteed snow peas. Be sure to check out the health benefits of protein.

Cuisine: American / Amish
Prep Time: 5 minutes
Cook Time: 1 and 40 minutes to 2 hours and 10 minutes
Total Time: 1 hour and 45 minutes to 2 hours and 15 minutes
Servings: 8

Ingredients

• 2 pounds ground beef
• 1 cup chopped onion 
• 1 1/2 cups chopped celery
• 10.5 ounces (1 can) cream of mushroom soup
• 10.5 ounces (1 can) cream of chicken soup
• 3 cups water
• 1 cup uncooked rice
• 12 ounces (1 bag) chow mein noodles (I did not use the whole bag)

Here's how to make it: 

1. Brown the ground beef and onion in a skillet. (Drain fat if you have a lot in the skillet. I suggest using a dutch oven for this because my skillet was not big enough to hold all 3 cups of water. I poured it into the casserole dish then added the remaining water.)
   
2. Add the celery, cream of mushroom soup, creamy of chicken soup, water and rice.
   
3. Stir to combine. Season with salt and black pepper, to taste.
   
4. Pour the mixture into a greased baking dish. (I used a 13x9-inch baking dish.)
   
5. Bake in a preheated 300-degree F oven for 1 1/2 to 2 hours. (Mine took right at 2 hours to cook.)
   
6. About 10 minutes before the casserole is done baking, top with the chow mein noodles. (I only used about 2 cups of the chow mein noodles and saved the rest for another recipe. But add as many as you like on top.)
   
7. Serve hot with desired side dishes. Store leftovers in an airtight container in the fridge and reheat in the microwave.
   
   

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