Chinese Noodle Casserole

I remembered this recipe when trying to figure out how to use up some chinese noodles that had been sitting in the cupboard for a while. After serving it for dinner last week, I was kindly asked to burn the recipe. Unfortunately, I like it! It's a recipe my mom served on a regular basis and bring backs fond memories of childhood family dinners. So, even though it looks like it ought to have "worms" in the title, I won't be getting rid of the recipe. Instead, I'll just try to remember to serve it when "someone" is out of town.

Chinese Noodle Casserole 

1-2 pounds ground beef 
1 large onion, chopped 
3/4 teaspoon salt 
pepper to taste 
1 tablespoon Worcestershire sauce (I usually omit this.) 
1 can cream of mushroom soup 
1 can cream of chicken soup 
1 can water 
3/4 cup uncooked cracked wheat (can also use brown rice) 
1 can (5 oz.) Chinese noodles 

Brown meat in frying pan. Add chopped onion, salt, pepper and Worcestershire sauce. (This time around I substituted some pre-cooked chicken from the freezer.) Add soups, water and cracked wheat. Put in a large greased casserole dish. Sprinkle top with the Chinese noodles. Cover with foil and bake at 325° for 1 hour. Uncover and bake for 30 minutes longer. Serves 8.


That was one of our family's "cracked wheat" casseroles. Here's another one, which also happens to be a great use for wheat/meat.


Hamburger Tomato Soup Cracked Wheat Casserole
  • 1 pound hamburger
  • 1/2 cup onion, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups boiling water
  • 3/4 cup cracked wheat (uncooked)
  • 1 can (11 ounces) condensed tomato soup
  • 1 teaspoon poultry seasoning (sage, rosemary, marjoram)
Brown the hamburger and onion and season with salt and pepper. Pour boiling water over the cracked wheat and add to the hamburger mixture. Stir in the tomato soup and poultry seasoning. Place in a greased casserole and bake for about an hour at 325 degrees, until the wheat is soft and tender.

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