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Crunchy Cashew Casserole
1
1
1
1
stalk celery, sliced
large carrot, scraped and shredded
medium onion, chopped
cup fresh mushrooms, sliced
Vegetable cooking spray
1
8
1
1
1
5
cup cashews, coarsely chopped
ounces canned water chestnuts, drained and sliced
(10 1/4 ounce) can cream of mushroom soup, undiluted
1/4 cups water
/8 teaspoon ground black pepper
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.
Crunchy Cashew Casserole
149
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