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Crunchy Cashew Casserole


  • 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


  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.

Yield: 5 servings

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

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