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Egg Roll Casserole
Egg Roll Casserole
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Prep Time:
35 minutes
Total Time:
1 hour
Satisfy your craving with this savory Pork and Veggie Egg Roll Casserole topped with crispy Chow Mein noodles.
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:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Preheat a 12-inch skillet over medium-high heat. Cook pork with gingerroot and garlic for 8 to 10 minutes, stirring occasionally until fully cooked. Drain any excess liquid and return to skillet over medium heat. Add coleslaw mix, pea pods, shredded carrot, 1/4 cup green onions, 1/4 cup teriyaki glaze, and soy sauce. Gently toss with tongs until well combined. Transfer to a large bowl and serve.
  • In a 4-quart saucepan, bring broth and Sriracha sauce to a simmer. Add rice stick noodles, cover, and cook on low heat for 2 minutes. Stir to coat noodles, cover, and cook for an additional 2 minutes. Remove from heat, let noodles sit for 1-2 minutes until liquid is absorbed. Mix noodles with pork, transfer to a baking dish, and cover with foil.
  • Bake for 20-22 minutes until the center of the casserole reaches 165°F. Drizzle with the remaining teriyaki glaze, sprinkle with the remaining green onions and chow mein noodles.

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