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## **Instructions**
### **Step 1: Preheat & Prep**
Preheat your oven to **375°F (190°C)** and grease a **9×13-inch baking dish**.
### **Step 2: Cook the Beef & Cabbage**
1. In a large skillet, cook the **ground beef** over medium heat until browned. Drain any excess grease.
2. Add the **onion, garlic, and cabbage** to the skillet. Cook for **5-7 minutes**, stirring occasionally, until the cabbage is softened.
### **Step 3: Make the Sauce**
1. In a bowl, mix together the **cream of mushroom soup, soy sauce, beef broth, Worcestershire sauce, ground ginger, and black pepper**.
2. Pour the sauce over the beef and cabbage mixture, stirring to coat everything evenly.
### **Step 4: Assemble & Bake**
1. Stir in **2 cups of crispy chow mein noodles**, then transfer the mixture to the prepared baking dish.
2. Bake uncovered for **25-30 minutes**, or until the casserole is bubbly.
3. Sprinkle extra chow mein noodles on top for added crunch, then bake for another **5 minutes**.
### **Step 5: Serve & Enjoy**
Let the casserole cool for a few minutes before serving. Enjoy it on its own or with a side of steamed rice for an extra-filling meal!
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## **Storage & Reheating Tips**
– **Refrigerate:** Store leftovers in an airtight container for up to **4 days**.
– **Freeze:** Freeze the unbaked casserole for up to **3 months**. Thaw overnight in the fridge and bake as directed.
– **Reheat:** Warm in the oven at **350°F** for 15 minutes or in the microwave in **30-second intervals**.
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## **Final Thoughts**
This **Cabbage and Ground Beef Chow Mein Casserole** is the perfect combination of **savory, crunchy, and satisfying**. It’s an easy, delicious way to enjoy your favorite takeout flavors in a simple, baked dish. Try it out and let me know what you think! 😊🍽🥢
