Egg Roll Casserole

Name: Egg Roll Casserole
Prep time: 35 min
Total time: 1 h
Yield: 8
Ingredients: 1 lb ground pork; 1 tablespoon chopped fresh gingerroot; 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; 1/2 cup shredded carrot; 1/2 cup chopped green onions; 1/2 cup bottled teriyaki baste and glaze; 2 tablespoons soy sauce; 2 1/2 cups Progresso™ 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

145 Ratings

132 Reviews

Kitchen Tested

Prep 35 min
Total 60 min
Servings 8

If you can’t get enough egg rolls, this is the dinner for you! We’ve packed all of the goodness of the takeout classic—pork, ginger, cabbage, snow peas and teriyaki sauce—into easy-to-make casserole form, topped with the added crunch of Chow Mein noodles.

By Betty Crocker Kitchens

Updated July 25, 2017

Ingredients

1 lb ground pork
1 tablespoon chopped fresh gingerroot
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
1/2 cup shredded carrot
1/2 cup chopped green onions
1/2 cup bottled teriyaki baste and glaze
2 tablespoons soy sauce
2 1/2 cups Progresso™ 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, gingerroot 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.

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 90

Total Fat: 10g; 15%

Saturated Fat: 3g; 15%

Trans Fat: 0g

Cholesterol: 40mg; 13%

Sodium: 930mg; 39%

Potassium: 240mg; 7%

Total Carbohydrate: 40g; 13%

Dietary Fiber: 3g; 11%

Sugars: 2g

Protein: 15g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 20%; 20%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;