Wow, I never knew I could turn my favorite takeout into a casserole! What a game changer!

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large skillet, heat the vegetable oil over medium heat and brown the ground beef.

Add the diced onion, minced garlic, and grated ginger to the skillet, cooking until the onion is translucent.

Stir in the chopped celery and julienned carrots, cooking for a few more minutes.

Add the sliced cabbage and mushrooms, stirring until they begin to soften.

In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, sesame oil, and cornstarch.

Pour the sauce over the beef and vegetable mixture, stirring to combine.

Mix in the cooked Chow Mein noodles or spaghetti until everything is well coated.

Transfer the mixture to the prepared baking dish and top with grated cheddar cheese, if using.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and browned.

Garnish with chopped green onions or chives before serving.

For a bit of a kick, you can add a teaspoon of red pepper flakes or a splash of hot sauce to the sauce mixture. If you prefer a vegetarian version, substitute the ground beef with a plant-based ground meat alternative or an extra cup of mushrooms. You can also experiment with different vegetables, such as bell peppers or snap peas, to add more color and variety to the dish. For a gluten-free option, use rice noodles instead of Chow Mein noodles or spaghetti.