Whoa, had no idea I could make my favorite takeout in casserole form! What a life hack!

Chow Mein, a beloved staple of Chinese-American cuisine, is a delightful canvas for culinary creativity. In this interpretation, we’re giving the traditional stir-fry a Midwestern twist with a comforting, oven-baked Ground Beef Chow Mein Casserole. Necessity, they say, is the mother of invention: This dish is born from the harmony of convenience and the desire to meld cultures plate by plate. A casserole, a belly-warming symbol of American home cooking, provides the perfect backdrop for the flavor dynamics of Chow Mein, which translates simply to “stir-fried noodles.” It’s a bet both safe and adventurous for a weeknight dinner, and just as perfect for potlucks where its generous nature and unexpected fusion earn nods of approval.

To balance the rich and savory nature of the casserole, consider a side of steamed or lightly sautéed green beans with a hint of garlic, or a crisp Asian-inspired slaw kissed with rice vinegar and sesame oil. For a heartier meal, add a simple miso soup or egg drop soup to start, paying homage to the culinary roots of the Chow Mein.

Servings: 6-8

– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon ginger, freshly grated
– 1 cup celery, chopped
– 1 cup carrots, julienned
– 3 cups cabbage, thinly sliced
– 8 ounces mushrooms, sliced
– 8 ounces cooked Chow Mein noodles or cooked spaghetti
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– 2 tablespoons vegetable oil
– 1 cup beef broth
– 1 tablespoon cornstarch
– 1 cup cheddar cheese, grated (optional)
– Salt and pepper to taste
– Green onions or chives, chopped (for garnish)