Egg Roll Casserole
I remember the first time I made this egg roll casserole — it hit all the marks: fast, savory, and oddly comforting in a crunchy-salty way. It takes the familiar flavors of a takeout egg roll and turns them into a hands-off, family-friendly bake that’s perfect for weeknights or potlucks.
What makes this recipe special
This casserole captures the classic egg-roll trio — pork, cabbage, and ginger — but skips the wrapping and frying. That saves time, cuts down on oil, and keeps cleanup simple. It’s also very forgiving: you can scale it up for company or stretch it into several dinners during a busy week. If you like compact, casserole-style meals, you might also enjoy an eggs benedict casserole that’s equally comforting and shareable.
“A crunchy, savory shortcut to egg-roll flavor — everyone asks for the recipe.”
How this recipe comes together
Start by browning the pork to develop savory depth. Add fresh aromatics and quick-cooking veggies and braise just until the cabbage wilts. Stir in teriyaki for a sweet-savory finish, transfer to a baking dish, and top with crunchy Chow Mein noodles. A short bake melts flavors together and crisps the noodles — no deep-frying required. The whole process is about stovetop time plus 25–30 minutes in the oven, so plan roughly 45–60 minutes start to finish.
What you’ll need
- 1 pound ground pork (or substitute ground turkey or chicken)
- 1 tablespoon grated fresh ginger (use a microplane for easy grating)
- 4 cups shredded cabbage (green or a mix of green and Napa)
- 1 cup snow peas, trimmed (snap or slice thinly)
- 1/2 cup teriyaki sauce (low-sodium if you’re watching salt)
- 3 cups Chow Mein noodles (store-bought crunchy noodles)
- 1 tablespoon vegetable oil (or neutral oil)
- Salt and pepper to taste
Notes and substitutions: Use ground chicken or turkey for a lighter version, or swap teriyaki for hoisin sauce plus a splash of soy for a deeper flavor. For vegetarian, replace pork with firm tofu or a medley of mushrooms and increase the ginger and garlic. If you prefer a little heat, stir in sriracha or chili paste to the teriyaki. 
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the ground pork and cook, breaking it up, until no pink remains and the meat is nicely browned. (Use a meat thermometer — pork should reach 160°F.) Drain excess fat if needed.
- Stir in the grated ginger, shredded cabbage, and trimmed snow peas. Cook, stirring occasionally, until the cabbage is tender but not mushy — about 5–7 minutes.
- Pour in the teriyaki sauce. Taste and season with salt and pepper. Simmer for 1–2 minutes to let flavors meld.
- Transfer the pork-and-veg mixture to a baking dish (a 9×13 works well; an 8×8 is fine for smaller portions). Evenly spread the mixture. Scatter the 3 cups of Chow Mein noodles over the top in a single layer.
- Bake for 25–30 minutes, until the noodles are golden and crisp at the edges.
- Serve hot and enjoy.
If you want a softer noodle layer, press the noodles into the top and tent the dish with foil for part of the bake, removing foil the last 10 minutes. And if you’re curious about pairing with lighter sides, check these quick ideas later on.
Best ways to enjoy it
Serve this casserole straight from the oven with a sprinkle of sliced green onions and a drizzle of toasted sesame oil for aroma. Pair it with:
- Steamed jasmine rice or cauliflower rice to soak up saucy bits.
- A simple cucumber salad or quick pickled carrots to cut richness.
- A side of edamame or a crisp Asian slaw for extra veggies.
For casual entertaining, set out small bowls of extra teriyaki, Sriracha, and chopped peanuts so guests can tailor each portion.
Storage and reheating tips
- Refrigeration: Cool the casserole to room temperature and store in an airtight container for 3–4 days. Refrigerate within two hours of cooking.
- Reheating: To keep the noodle topping crisp, reheat portions in a 350°F oven for 10–15 minutes until warmed through. Microwaving works for speed but will soften the noodles.
- Freezing: For best quality, freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating; you may need an additional 5–10 minutes in the oven to crisp the topping again.
Food safety tip: ground pork should always reach 160°F during cooking, and leftovers should not sit out longer than 2 hours.
Helpful cooking tips
- Brown the meat well: those browned bits add real depth. Don’t rush the browning step.
- Don’t overcook the cabbage: it should be tender-crisp so the bake doesn’t turn to mush.
- Control salt: store-bought teriyaki can be salty — taste as you go and choose low-sodium if needed.
- Make it ahead: assemble the skillet mixture, refrigerate, then top and bake the day you plan to serve. This reduces active time during dinner.
- Crunch trick: if you love extra crisp, mix half the noodles in and layer the rest on top so there’s crunch throughout.
Creative twists
- Vegetarian: Replace pork with crumbled, pressed tofu or sautéed mushrooms and a splash of soy.
- Protein swaps: Ground chicken, turkey, or even thinly sliced leftover pork loin work well.
- Flavor swaps: Use hoisin instead of teriyaki, or add a tablespoon of sesame paste for richness.
- Add-ins: Shredded carrots, water chestnuts, or diced bell pepper add texture and color.
- Topping variations: Swap Chow Mein noodles for crushed wonton strips, crispy rice noodles, or a thin layer of panko mixed with a little melted butter for a different crunch.
If you like fusion-style rolls, you might enjoy this twist on handheld wrappers in southwest egg rolls for another flavor profile.
Common questions
Q: Can I use ground chicken or turkey instead of pork?
A: Yes. Ground chicken or turkey work fine. Because they’re leaner, watch cooking time to avoid drying them out and consider a touch of oil. Ensure the meat reaches a safe internal temperature (165°F for poultry).
Q: How do I prevent the noodles from getting soggy?
A: Keep the cabbage slightly undercooked on the stovetop so it doesn’t release too much water in the oven. Bake uncovered so moisture can escape. Reheating in the oven (not microwave) helps re-crisp the topping.
Q: Can I make this ahead and freeze it?
A: Yes. Assemble the pork and vegetable mixture, cool it, then freeze in a suitable container without the noodles on top. When ready to bake, thaw overnight, top with fresh noodles, and bake as directed. This preserves noodle crunch.
Q: My teriyaki is very salty — how can I fix it?
A: Dilute with a tablespoon or two of water or low-sodium soy sauce, add a teaspoon of honey to balance, or add a squeeze of fresh orange or pineapple juice for brightness.
Q: What size baking dish should I use?
A: A 9×13-inch dish gives an even layer for the recipe as written. You can use an 8×8 for a thicker casserole or a larger dish for a shallower bake.
Conclusion
This egg roll casserole is a reliable, weeknight-friendly way to enjoy takeout flavors with less fuss and more comfort. For variations and a different presentation of egg-roll flavors, check the original inspiration on this Egg Roll Casserole recipe on Cheap Recipe Blog, and for a skillet-style, wrap-free version in case you’d rather skip the oven, see the classic Egg Roll in a Bowl on The Diary of a Real Housewife.
Egg Roll Casserole
Ingredients
Main Ingredients
- 1 pound ground pork (or substitute ground turkey or chicken) Can be substituted with chicken or turkey for a lighter version.
- 1 tablespoon grated fresh ginger Use a microplane for easy grating.
- 4 cups shredded cabbage (green or a mix of green and Napa)
- 1 cup snow peas, trimmed Snap or slice thinly.
- 1/2 cup teriyaki sauce Use low-sodium if watching salt.
- 3 cups Chow Mein noodles Store-bought crunchy noodles.
- 1 tablespoon vegetable oil Or neutral oil.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat.
- Add the ground pork and cook, breaking it up, until no pink remains and the meat is nicely browned (165°F). Drain excess fat if needed.
- Stir in the grated ginger, shredded cabbage, and trimmed snow peas. Cook, stirring occasionally, until the cabbage is tender but not mushy — about 5–7 minutes.
- Pour in the teriyaki sauce, taste, and season with salt and pepper. Simmer for 1–2 minutes to let flavors meld.
- Transfer the pork-and-veg mixture to a baking dish (9x13 works well). Evenly spread the mixture.
- Scatter the Chow Mein noodles over the top in a single layer.
Baking
- Bake for 25–30 minutes, until the noodles are golden and crisp at the edges.
- Serve hot and enjoy with optional toppings like sliced green onions and toasted sesame oil.
