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Egg Roll Casserole Recipe

Egg Roll Casserole
Source: Betty Crocker



  • 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
8 servings


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



A recipe from Betty Crocker

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