nverland: (Cooking)
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Egg Roll Casserole
Prep 35 min Total 60 min Servings 8

Ingredients

1 lb ground pork
1 tablespoon chopped fresh ginger root
1 tablespoon chopped fresh garlic (about 2 large cloves)
1 bag (10 oz) coleslaw mix
1 cup fresh snow pea pods, cut in 1/2-inch pieces
½ cup shredded carrot
½ cup chopped green onions
½ cup bottled teriyaki baste and glaze
2 tablespoons soy sauce
2 ½ cups reduced sodium chicken broth (from 32-oz carton)
2 teaspoons Sriracha sauce
1 package (8.8 oz) thin rice stick noodles
1 cup chow mein noodles

Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 Heat 12-inch skillet over medium-high heat. Add pork, ginger root and garlic; cook 8 to 10 minutes, stirring to break up chunks, until no pink remains; drain, and return to skillet over medium heat. Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup of the green onions, 1/4 cup of the teriyaki glaze, and the soy sauce; carefully toss with tongs until blended. Remove from heat, and place in large bowl.
3 Meanwhile, in 4-quart saucepan, heat broth and Sriracha sauce to simmering. Add rice stick noodles; reduce heat to low, and cover. Note that noodles will not be completely immersed in liquid. Cook 2 minutes; stir to moisten noodles. Cover and cook 2 minutes longer; remove from heat, and let noodles stand 1 to 2 minutes, stirring occasionally, until all of the liquid is absorbed. Add noodles to bowl with pork mixture; toss gently with tongs until completely mixed. Spoon mixture into baking dish; cover with foil.
4 Bake 20 to 22 minutes or until heated to 165°F in center of casserole. Drizzle with remaining teriyaki glaze; top with remaining green onions and the chow mein noodles.

Tips

Ground turkey can be substituted for ground pork in this recipe. Just add 2 teaspoons of oil at start of recipe, and proceed as directed.
If you like it spicier, increase Sriracha sauce to 4 teaspoons.

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