A prairie classic – popular for potluck suppers. Great for family suppers too, especially on a cold winter night. Leftovers can be frozen. Chow Mein noodles are fried and crispy – you can find the cans in the Chinese food section of the supermarket. They get soft when baked in the casserole.

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Ground Beef Casserole

Joan Donogh
Ground beef casserole with Chow Mein noodles
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 8


  • 2 pounds ground beef
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 1 can 10 oz. mushrooms, drained
  • 1 can 10 oz. cream of mushroom soup
  • 1 can 10 oz. tomato soup
  • 1 cup water
  • 1 can Chow Mein noodles
  • Salt and pepper


  • In a large skillet, combine the ground beef, celery and onions. Cook until meat is browned and vegetables are soft. Drain excess fat.
  • Add mushrooms, soups and water and stir to combine.
  • Reserve 1/2 cup of the Chow Mein noodles and add the rest to the ground beef mixture. Season with salt and pepper.
  • Turn into a large casserole dish and top with the reserved Chow Mein noodles.
  • Bake at 350 degress F. for 45 minutes. Makes 6 to 8 servings.



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