Casserole Chop Suey Recipe


MethodMain Ingredient


 Boneless pork5 Pound, cut into 1/2 inch cubes
 Cooking oil2 Tablespoon
 Salt1 Teaspoon
 Canned condensed cream of mushroom soup43 Ounce (4 Cans, 10 3/4 Ounce Each)
 Milk4 Cup (64 tbs)
 Canned bean sprouts16 Ounce, drained (1 Can)
 Chopped celery1 1⁄2 Cup (24 tbs)
 Chopped onion1 1⁄2 Cup (24 tbs)
 Chopped green pepper1 3⁄4 Cup (28 tbs)
 Regular rice1 1⁄2 Cup (24 tbs)
 Canned water chestnuts8 Ounce, drained and sliced (1 Can)
 Soy sauce3⁄4 Cup (12 tbs)
 Canned chow mein noodles6 Ounce (2 Cans, 3 Ounce Each)

Nutrition Facts

Serving size: Complete recipe

Calories 8027 Calories from Fat 3335

% Daily Value*

Total Fat 376 g578.6%

Saturated Fat 109 g545.1%

Trans Fat 1.6 g

Cholesterol 1541.7 mg

Sodium 23007.9 mg958.7%

Total Carbohydrates 548 g182.7%

Dietary Fiber 32.9 g131.6%

Sugars 107.2 g

Protein 601 g1201.1%

Vitamin A 63.5% Vitamin C 458.6%

Calcium 168.6% Iron 264.4%

*Based on a 2000 Calorie diet


In a large kettle or Dutch oven brown meat, about 1/3 at a time, in hot oil.
Return meat to pan; sprinkle with salt.
Stir in soup, milk, bean sprouts, celery, onion, green pepper, uncooked rice, water chestnuts, and soy sauce.
Divide mixture between two 13x9x2-inch baking dishes.
Bake, covered, at 350° till rice is done, about 1 1/2 hours, stirring after 1 hour.
Uncover; stir each casserole.
Sprinkle each with 1 can of chow mein noodles.
Bake 5 minutes longer, Pass additional soy sauce with casseroles.