Easy Weeknight Chow Mein Casserole, An Updated Classic

This Chow Mein Casserole is a healthier, updated version of a classic favorite with an easy, homemade sauce rather than cream soup, plus extra veggies. It’s a comforting meal that’s perfect for weeknights.

Fond Memories of a Childhood Favorite Comfort Food

This is an updated version of a favorite dish of mine when I was a child. My mom never really enjoyed cooking, and if she did put something together, it had to be easy as she didn’t want to spend a lot of time in the kitchen cooking.

Despite that, she did have a few recipes I feel she was known for. She had a really delicious easy chow mein casserole recipe that became a family favorite.

I was never sad when this hot dish (remember, I’m from Minnesota!) was for dinner. It was, and still is, a wonderful comfort food. And, for my mother, this was an easy weeknight meal for her to put together.

The original recipe, like many casseroles back in the day, used cream of mushroom soup and chicken rice soup to make the sauce. This made it very high in sodium as low sodium soup wasn’t much of a thing back then. So, I set out to make a great recipe that was a little bit healthier, but still kept to the original flavor that I remembered as a child.

Updating a Classic Recipe

The main difference between my mother’s recipe and this chow mein casserole recipe was getting back to simple ingredients. By that, I mean as fresh and non-processed as possible. In general, I believe the less processed a food or ingredient is, the better it is for you.

Eliminate the Canned Soups

So, the first thing I did was eliminate those canned soups. There are four things that I needed to replace:

1. The creamy consistency
2. The chicken flavor
3. The mushroom flavor
4. The rice

I looked at different ways to accomplish this and came up with the following:

1. Thicken low-sodium chicken stock with flour and add some half and half to create the creamy sauce. The sodium content stays down and you eliminate the processed food. You also get the slight chicken flavor from the chicken stock.
2. Add in fresh mushrooms. This brings the mushroom flavor into the dish.
3. Use fresh, cooked rice that hasn’t been sitting in a can on a shelf for days (or weeks!).

That addressed the cream of mushroom and chicken rice soups that were used. But, that certainly wasn’t the last thing I wanted to do.

Add in the Fresh Vegetables

The original recipe was really just meat, soups and chow mein noodles. Frankly, there is a lot of room to add in some delicious fresh vegetables.

​As I mentioned, I added in fresh mushrooms to replace the flavor that originally came from cream of mushroom soup. In addition, I added in celery, red bell peppers, and onions for crunch and flavor.

Finally, I finish this off with some fresh cilantro or fresh parsley to brighten the flavor and add color to the dish. The result is a fresher tasting take on this classic casserole. And, other than the chow mein noodles, which really are a must, it’s pretty healthy.

Use the Right Chow Mein Noodles

You know there are times when you get really nit-picky about certain things? For me, that’s chow mein noodles. Strange, but true!

People say that the type of noodles don’t really matter. I say they’re wrong.

I think this recipe is just so much better when you have really crispy, crunchy chow mein noodles. The crispy noodles hold up so much better than the less crunchy, kind of fall-apart noodles you sometimes find in the grocery store.

If I can’t find the really good chow mein noodles in the regular grocery store, I will look for a local asian market. They often supply the local asian restaurants and you can find the best ones there.

You Can Get This Quick to the Table

If you need to get this on the table really fast, you have a couple of options. You can skip the baking, just simmer it on the stove until the sauce gets thicker and serve it over the rice and top with some chow mein noodles. Your other option is to make the casserole ahead of time to the point where you assemble it, then refrigerate and bake later.

No matter which option you choose to make, this is a delicious, comforting casserole with amazing flavor. It’s perfect for a weeknight dinner along with a nice glass of wine. It’s also great to bring to a family gathering or potluck to share.

So, the next time you’re looking for easy recipes for great comfort foods – try this Chow Mein Casserole.

If you’re looking for some more healthier comfort food recipe makeovers you may like this Healthier Tator Tot Casserole or this Easy Chicken Gyro Recipe. Both are delicious and comforting just a bit healthier.

Tips and Tricks

• The casserole can be assembled a day or two ahead of time, minus the chow mein noodles. Store in a zip top bag or an airtight container. When you’re ready to bake the it, put it into a baking dish that’s been coated with non-stick spray and top with the chow mein noodles. Bake according to instructions.
• If there are leftovers that your want to save, I recommend removing any chow mein noodles that are left. They will get soggy in the refrigerator. If you’re reheating this in the microwave, wait until the casserole is heated through before adding the chow mein noodles.
• Leftovers can also be frozen for 2-3 months and again, remove any chow mein noodles before freezing.

Ingredients Needed to Make Chow Mein Casserole

Full instructions can be found below in the printable recipe card

• Olive oil – Vegetable oil can be used as a substitute.
• Lean ground beef – I like to use 85 or 90 percent lean so that the dish doesn’t become too greasy.
• Celery – This adds nice texture as well as flavor.
• Red onion – You can substitute a yellow onion.
• Fresh garlic – Granulated garlic can be used in a pinch, but I prefer the flavor of fresh garlic.
• Red bell pepper – I like red for its vibrant color and sweet flavor.
• Fresh mushrooms – I don’t recommend canned mushrooms.
• Salt
• Black pepper
• Soy sauce – This deepens the flavor or the casserole.
• Flour – This thickens the sauce.
• Chicken stock – Chicken broth can used in place of chicken stock.
• Half and half – This adds creaminess to the sauce.
• Cooked rice – If you have leftover rice from another dish, you can use that here.
• Crispy chow mein noodles – This adds great crunch and texture. You don’t want to leave them out.
• Fresh cilantro or fresh parsley – Either adds a nice pop of color as well as brightening up the flavor.

How to Make Chow Mein Casserole

• Preheat oven to 325 degrees.
• Coat a 2.5 quart casserole dish with cooking spray.
• Heat oil in large skillet over medium-high heat.
• Add ground beef and start breaking up with a spoon.
• Add celery, onion, bell pepper and mushrooms.
• Continue breaking up meat and cook until meat is no longer pink and onions are soft.
• Season with salt and pepper.
• Sprinkle flour over pan and stir to combine for about 1 minute.
• Continue stirring and add soy sauce and chicken stock.
• Bring mixture to a boil and continue cooking until sauce starts to thicken.
• Stir in rice.
• Pour mixture into prepared casserole dish.
• Top with chow mein noodles and bake in preheated oven for one hour.
• Serve immediately, with more soy sauce for drizzling, if desired.

ENJOY!