Reviewed: Nov. 12, 2009

My husband says I should definitely make this one again. I agree. I didn't have almonds on hand, so I toasted some sesame seeds. We really liked that flavor. Other than that, I made no changes. I did cook it about 1/2 hour longer, because we like the noodles on top browned and crispy.

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dpribula

Cooking Level: Expert

Home Town: Maplewood, Minnesota, USA

Living In: Lino Lakes, Minnesota, USA

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Reviewed: Nov. 6, 2009

I've made this recipe twice now, and both times it was delicious! The first time I did exactly as the recipe stated (minus the celery since my husband won't touch the stuff), and he loved it. When I made it again tonight, I used fresh, crushed garlic while browing the ground beef, c.o. mushroom soup, made beefy flavored rice, and had to turn this into cashew chow mein (thought I had almonds in the freezer, but I was wrong.) I added about 3/4 cup of cashew pieces. My family went absolutely crazy over this version, and my daughter want's me to make it for a party she's going to this weekend. Thanks, Cindy, for a great and easy-as-pie recipe!

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LOVE2COOK4U

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Reviewed: Sep. 14, 2009

My mom used to make something like this when I was growing up. Very tasty. Good for leftover lunches also. I did use cream of mushroom soup.

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Swank

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Sep. 9, 2009

So easy, and I'm always looking for easy! My mother made something like this, too. My teens loved it! Like others, I changed the soup to cream of mushroom, added water chestnuts, peas, fresh garlic, pepper, a little cayenne pepper for heat and used ground turkey. I baked with the Chinese noodles and they do not go soggy when lightly placed on top. I would add a little more soy sauce. It was definitely comfort food, not gourmet...just good. ;)

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foxmomx3

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Reviewed: Jul. 27, 2009

My mom used to make this - probably one of my favorite meals. I have varied it by omitting the onions/celery/almonds and substituting a can of chinese vegetables. Either way, if I need a comfort food, this tops my list.

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Jill815

Cooking Level: Expert

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Reviewed: May 22, 2009

So easy & very yummy! I left out the celery (my family doesn't like it) & it was still delicious!

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jace's_mommy

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 25, 2009

This recipe has a lot of crunch with the almonds and chow mein noodles, which I really like in casseroles. It's a great variation on the traditional hamburger casserole (usually topped with tater tots). I didn't want to cook rice separately so I used 90 second microwave Teriyaki rice that I had and that worked fine. I also used mushroom soup instead of the chicken as chicken and beef seemed an odd combination. It was quick and easy to make as well. I added Asian Medley microwave steamer veggies as a side. An easy, hearty meal with good flavor and crunch.

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Lighthouse Mom

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Reviewed: Apr. 11, 2009

I used a meat substitute since I am a vegearian. The kids and hubby did not like it and I thought it was bland.

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Jen

Cooking Level: Intermediate

Home Town: Chesterton, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Mar. 8, 2009

I followed the recipe exactly and it did not turn out well at all. It was very bland and very dry.

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Jennifer

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Reviewed: Feb. 6, 2009

I thought this was excellent. I would make a double batch next time and possibly add water chestnuts. Inexpensive to make and delicious!

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Angelaiscool

Cooking Level: Intermediate

Home Town: Mattawan, Michigan, USA

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Reviewed: Feb. 2, 2009

A house guest requested this recipe since his mom used to make it when he was a kid. It was different, not something I would normally make. I added mushrooms and water chestnuts, used garlic almonds that you find in the salad section. I also added plenty of garlic salt and pepper. Both of my children loved it, good comfort food.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Jan. 10, 2009

we've made this one a several times now and is still surprisingly delicious! (although, we have dubbed this dish: 'Pile', it tastes better than it looks) This is a very forgiving recipe too- water chestnuts, bamboo shoots, throw it in if its sounds good! I like to eat mine with extra soy sauce...

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zencake

Home Town: Lemmon, South Dakota, USA

Living In: Glendive, Montana, USA

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Reviewed: Dec. 18, 2008

This was just ok. It is an easy, quick dinner but nothing special as far as taste goes.

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SABRINAWRIGHT

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Reviewed: Nov. 20, 2008

My mom used to make something like this when I was a kid. She called it "hamburger casserole." I've never had it with the soy sauce, it was very good.

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jamsau

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 18, 2008

This was quick, easy and cheap. But it was nothing great! I might make it if money and time are an issue!

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Cindy

Home Town: Pewaukee, Wisconsin, USA

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Reviewed: Nov. 2, 2008

Fast weekday meal. We make ours a little different...maybe even easier. Brown 1 lb hamburger or ground Turkey with 1 small onion chopped. ADD: 1 can cream of Mushroom OR 1 can cream of Chix soup. Plus, 1 can of Chix Noodle Soup, 1 cup instant rice, 1 cup water and sliced water chestnuts (optional). Stir in pan and pour into 9x13 pan - bake at 350 till edges start to bubble. Top with chow mein noodles and back till crisp. It's a kid family favorite.

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LAURAMA

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Reviewed: Oct. 9, 2008

I have a simlar recipe but instead of the cream of chicken I used cream of mushroom, cream of celery and chicken and rice and then just add a 1/2 cup of minute rice...I do bump up the soy sauce a tad too. I bake it covered for 30 minutes and then remove the cover and add the noodles and bake for additional 10 minutes.

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Ali

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Reviewed: Sep. 14, 2008

This was an easy recipe. I made it for that reason alone. The kids really liked it, the hubby and I could take or leave it. Just so so. Made with garlic as suggested and added fresh mushrooms to it. Didn't mix the rice with the meat mixture and bake it. Instead added the soup, water, etc. to the meat and just served it over hot rice.

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MindyLou

Cooking Level: Expert

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Reviewed: Jul. 29, 2008

I made this casserole with some suggested changes and some of my own. I omitted the celery since we dont like it, and added some salt, pepper, minced garlic, chinese pea pods, garlic flavored "almond accents," and used beefy mushroom soup instead of the cream of chicken soup. I also added a couple of cans of sliced water chestnuts that I had drained and marinated overnight with low sodium soy sauce. I also increased the amount of rice and kept some chow mein noodles to add on top of each serving. We enjoyed this, but the pea pods look kind of wrinkled if you reheat this the next day.

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hobey98

Cooking Level: Intermediate

Home Town: Cass City, Michigan, USA

Living In: Easley, South Carolina, USA

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Reviewed: Jun. 29, 2008

This was just how I remembered it from growing up. Great simple recipe to get dinner on the table. I also add water chestnuts to it to give it a little more flavor and some garlic.

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