Crunchy Cashew Casserole--Shirley
1 stalk celery, sliced
1 large carrot, scraped and shredded
1 medium onion, chopped
1 cup fresh mushrooms, sliced
Vegetable cooking spray
1 cup cashews, coarsely chopped
8 ounces canned water chestnuts, drained and sliced
1 (10 1/4 ounce) can cream of mushroom soup, undiluted
1 1/4 cups water
1/8 teaspoon ground black pepper
5 ounces chow mein noodles, divided
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 350 degrees F for 20 minutes.
Yield: 5 servings.
* You can also bake in a 2-quart casserole for 30 minutes.