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Egg Roll Casserole

Egg rolls like we’ve never had them before!

I. Love. Egg rolls. They might be my favorite part of ordering take out. Sure, I like beef broccoli and sweet and sour chicken as much as the next person, but egg rolls? I could have an entire meal of just egg rolls, but that’s frowned upon. That’s why I was so excited to try out this Egg Roll Casserole! I was skeptical at first, but one bite of this dish and you’ll be sold just like I was!

This casserole basically consists of all the things you love about the delicious egg roll filling, along with a few other ingredients to fill it out. For example, instead of the crispy wrap, this dish features rice noodles.

Now, if you’re worried about how much effort this meal takes, let me put your mind at ease. Egg Roll Casserole is comparable to making spaghetti and meat sauce and then throwing it in the oven to bake for a little while.

You’ll start by cooking ground pork, ginger, and garlic in a skillet over medium heat. Once cooked and drained, stir in coleslaw mix along with a few other veggies, teriyaki sauce, and soy sauce. Stir to combine, then set aside.

Next, heat broth and Sriracha sauce in a saucepan until simmering, then add rice stick noodles and cook according to package directions. Toss the noodles in with the pork mixture, then pour into a baking dish and cover with foil. Bake for about 20 minutes, then drizzle with teriyaki sauce, green onions, and chow mein noodles.

Trust me, this is one casserole recipe you won’t want to pass up! Check out the ingredient list and full instructions below.

Makes 8 servings

30m prep time

25m cook time

5
Rated 5 out of 5
Rated by 2 reviewers
Ingredients
  • 1 lb ground pork
  • 1/4 teaspoon ground ginger
  • 3 cloves garlic, chopped
  • 1 bag (10 oz) coleslaw mix
  • 1 cup fresh snow pea pods, cut into 1/2-inch pieces
  • 1/2 cup carrots, shredded
  • 1/2 cup green onions, chopped
  • 1/2 cup teriyaki glaze/sauce
  • 2 tablespoons soy sauce
  • 2 1/2 cups chicken broth
  • 2 teaspoons Sriracha sauce
  • 1 package (8.8 oz) thin rice stick noodles
  • 1 cup chow mein noodles
Preparation
  1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
  2. Add pork, ginger, and garlic to a skillet and cook on medium-high for 8 to 10 minutes, until pork is cooked through. Drain and return to skillet
  3. Add pork, ginger, and garlic to a skillet and cook on medium-high for 8 to 10 minutes, until pork is cooked through. Drain and return to skillet
  4. Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup green onions, 1/4 cup teriyaki sauce, and the soy sauce. Toss with tongs or stir until combined. Remove from heat, and place in large bowl; set aside.
  5. Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup green onions, 1/4 cup teriyaki sauce, and the soy sauce. Toss with tongs or stir until combined. Remove from heat, and place in large bowl; set aside.
  6. Heat broth and Sriracha sauce in a saucepan until simmering, then add rice stick noodles. Reduce heat to low and cover. Cook 2 minutes, stirring to moisten noodles. Cover and cook an additional two minutes.
  7. Heat broth and Sriracha sauce in a saucepan until simmering, then add rice stick noodles. Reduce heat to low and cover. Cook 2 minutes, stirring to moisten noodles. Cover and cook an additional two minutes.
  8. 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, stirring to combine. Spoon mixture into baking dish and cover with foil.
  9. 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, stirring to combine. Spoon mixture into baking dish and cover with foil.
  10. Bake 20 to 22 minutes. Drizzle with the remaining teriyaki sauce on top, along with the remaining green onions and chow mein noodles.

Recipe adapted from Betty Crocker.