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Egg Roll Casserole

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By Betty Crocker Kitchens
Updated Jul 25, 2017
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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.

Egg Roll Casserole

  • Prep Time 35 min
  • Total 60 min
  • Servings 8
  • Ingredients 13
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

310 Calories
10g Total Fat
15g Protein
40g Total Carbohydrate
2g Sugars

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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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