Crunchy Cashew Casserole Recipe
Ingredients:
1 celery stalk; sliced
Vegetable cooking-spray
1 onion (medium); chopped
8 oz of canned water-chestnuts; drained & sliced
1 & 1/4 c of water
5 oz of chow-mein noodles
1 carrot (large); scraped & shredded
1 c of freshly-sliced mushrooms
1 c of coarsely-chopped cashews
1 can of undiluted cream-of-mushrooms soup (10 & 1/4 oz)
1/8 tsp of ground pepper (black)
Instructions:
Cook the celery, carrots, onions & mushrooms in stick-free skillet that is coated w/ cooking-spray, stir constantly ’til veggies become tender.
You add the cashews, chestnuts, soup, water & pepper, stir ’til blended. Add 1 c of chow-mein noodles then spoon mixture into five lightly-greased casserole (1 & 1/2 c ).
Sprinkle w/ extra noodles then have it baked at three hundred fifty degrees Fahrenheit for about 20 mins.
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