When we’re out at our favorite Chinese restaurant (or ordering take-out from our favorite Chinese restaurant) there’s never really a question of what we’re going to get. Everyone in our family has their go-to dishes that they rotate in and out of their orders, but regardless of which dish is swapped out that week and replaced with another fave, it’s a known fact that we’re going to need at least one, large order of egg rolls for people to share.
But what about the times when restaurant food is not on the menu and the craving for egg rolls hits?? We’ve got you covered. In fact, we created an entire meal out of our favorite Asian side dish and you’re going to flip for it. This egg roll casserole is the answer to all your unanswered egg roll prayers. Filled with deliciously seasoned beef, cabbage, veggies and noodles – because why not add noodles?? – then baked up to crispy perfection, this is a full meal that the whole family will love.
It has tons of flavor, in large part thanks to the use of garlic and fresh ginger, along with a healthy dose of teriyaki sauce and soy sauce for a little extra kick. All this yummy flavor gets cooked into the dish through different steps in the process; hot sauce (if you want to use it) gets cooked into the noodles when they’re being boiled, ginger and garlic go into the beef, then the other ingredients all come together and you’ve got a dish that might have you reconsidering take-out all together!
Egg Roll Casserole
INGREDIENTS
1 pound ground beef
1 (10 oz.) bag coleslaw mix
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup snow pea pods, cut in 1/2-inch pieces
1/2 cup carrot, grated
1/2 cup green onion, chopped, divided
1/2 cup teriyaki baste and glaze sauce, divided
To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.
