Crunchy Cashew Casserole

Yield: 5 servings

Ingredients

• 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

Instructions

1. Cook first 4 ingredients in a large nonstick skillet coated with cooking spray, stirring constantly until vegetables are tender.
2. 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.
3. Bake at 350 degrees F for 20 minutes.

Notes

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