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baked chop suey - americanized!

(1 rating)
Recipe by
Lois Norman
Joliet, IL

I grew up having this at least once a month. I've tweaked it over the years but it is still close to what my mother made. I hope you enjoy!

(1 rating)
yield 4 people
prep time 1 Hr 40 Min
cook time 45 Min

Ingredients For baked chop suey - americanized!

  • 1 can
    cream of mushroom soup
  • 1 can
    cream of chicken soup
  • 3/4 can
    uncooked rice
  • 1 1/2 lb
    ground chuck, cooked
  • 5 Tbsp
    soy sauce
  • 1 pkg
    chow mein noodles

How To Make baked chop suey - americanized!

  • 1
    Cook the ground chuck, drain and rinse. Optional: diced onions, diced celery about 1/2 cup each. Pepper and garlic powder to taste.
  • 2
    Pre-heat oven to 350 degrees. In a baking dish put the meat, both cans of soup and the rice - mix thoroughly. Add water and soy sauce, the water should just cover the meat mixture. Use the soup can to measure out the rice and the water. Put in oven and bake for 35 minutes or until rice has cooked, using all the liquids. For the last 10 minutes, sprinkle chow mein noodles over the top and put back into the oven for 10 minutes. Remove from oven and let sit for 5 minutes before serving.
  • 3
    Alternate cooking plans: Instead of baking in the oven, you can use the microwave for a 35 minute cooking time. Place in microwave on high for 20 - 25 minutes, or until rice has cooked using all liquids. Stir, then put the noodles on top and cook for 10 minutes. Let rest for 10 minutes before serving.
  • 4
    My mother used to make cherry jello to serve with this and believe it or not, it was delicious...even though it would melt into the meal! I never had time, as a working mom, to make the jello after work but no one ever walked away hungry!!

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