Chop Suey

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  • Prep Time


  • Total Time


  • Servings



  • 2

    medium onions, chopped

  • 1

    cup chopped celery

  • ½

    cup chopped green pepper

  • 1

    pound pork sausage, finely chopped, or ground beef

  • 1

    cup uncooked rice

  • 1

    can Cream of Chicken Soup

  • ½

    cup water

  • ¼

    cup soy sauce

  • 1

    can bean sprouts*, or 1 cup fresh bean sprouts, chopped

  • 1

    can water chestnuts*, sliced

  • Salt and pepper to taste

  • 6

    ounces chow mein noodles

  • Given the difficulty of finding water chestnuts or bean sprouts in ranch country, I used La Choy Chop Suey Canned Vegetables, which also has bits of onion and celery.


Preheat the oven to 350 degrees. Over medium-high heat, sauté the onions, celery, and green pepper until just cooked but not yet brown. Add the meat and cook for 3 to 4 minutes, until no longer red. Transfer to a casserole dish. Add the rice. In a separate bowl, mix together the Cream of Chicken, water, soy sauce, bean sprouts, and water chestnuts. Pour half the mixture into the bottom of the dish, layer the rice on top, and pour the rest of the mixture over the rice. Add the meat and onion mixture on the top. Bake for 1 hour. Sprinkle the chow mein noodles on top before serving.


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