Egg Roll Casserole
This egg roll casserole captures the classic flavors of takeout egg rolls, made simple and hands-off for weeknight dinners or potlucks.
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.
Notes
For a softer noodle layer, press the noodles into the top and tent with foil for part of the bake, removing foil the last 10 minutes. Optionally serve with extra sauces and vegetables.