Chow Mein Minnesota Hotdish (Print Version)

Ground beef and rice hotdish with creamy soups and crunchy chow mein noodles topping, perfect for comforting dinners.

# Ingredients You'll Need:

→ Protein

01 - 3 pounds lean ground beef

→ Vegetables

02 - 1.5 cups chopped celery (approximately 3-4 stalks)
03 - 2 medium onions, chopped

→ Grains and Starch

04 - 2 cups cooked brown instant rice

→ Canned Soups

05 - 10 ounces condensed cream of tomato soup
06 - 10 ounces condensed cream of mushroom soup

→ Toppings and Condiments

07 - ½ (14 ounce) package dry crispy chow mein noodles
08 - 3 tablespoons soy sauce
09 - Additional dry crispy chow mein noodles for garnish
10 - Additional soy sauce for garnish
11 - Chopped green onions (optional garnish)

→ Other

12 - ½ cup water

# Step-by-Step Instructions:

01 - Preheat oven to 350 degrees Fahrenheit and lightly coat a large 3-quart casserole dish with non-stick cooking spray.
02 - Place chopped celery in a microwave-safe bowl with ½ cup water, cover, and microwave for 4 to 5 minutes until tender. Drain any remaining water.
03 - In a large skillet over medium-high heat, cook ground beef together with chopped onions until meat is browned and onions are translucent. Drain excess fat if necessary.
04 - In a large mixing bowl, combine cooked celery, browned ground beef and onions, cream of tomato soup, cream of mushroom soup, cooked rice, and ½ package of dry chow mein noodles. Stir until evenly mixed.
05 - Transfer the combined mixture into the prepared casserole dish and sprinkle the surface evenly with 3 tablespoons of soy sauce.
06 - Bake uncovered in the preheated oven for 20 minutes until heated through.
07 - Garnish with additional dry chow mein noodles, extra soy sauce to taste, and optionally chopped green onions before serving.

# Extra Tips & Details:

01 - Adding chow mein noodles before baking and as a garnish creates a contrast of soft and crunchy textures.
02 - Consider adding extra soy sauce after baking for enhanced flavor.
03 - Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Back