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    Crunchy Cashew Casserole

    Source of Recipe

    Posted by Linda Roth

    List of Ingredients

    1 stalk celery, sliced
    1 large carrot, scraped and shredded
    1 medium onion, chopped
    1 C. fresh mushrooms, sliced
    Vegetable cooking spray
    1 C. cashews, coarsely chopped
    8 oz. canned water chestnuts, drained and sliced
    1 (10 1/4 oz.) can cream of mushroom soup, undiluted
    1 1/4 C. water
    1/8 tsp. ground black pepper
    5 oz. chow mein noodles, divided

    Recipe

    Cook first 4 ingredients in a large nonstick skillet coated with cooking spray, stirring constantly until vegetables are tender.

    Add cashews and next 4 ingredients, stirring until blended. Stir in 1 cup of the chow mein noodles. Spoon into 5 (1 1/2 cup) lightly greased casseroles*. Sprinkle with remaining noodles. Bake at 350ºF for 20 minutes. Yield: 5 servings.

    * You can also bake in a 2-quart casserole for 30 minutes.

 

 

 


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