Cashew Casserole from Vermont

Dan-Amer #1's Note:

This is taken from "The Philadelphia Orchestra Cookbook", published in 1980.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 tablespoons corn oil
• 1 cup celery , finely chopped
• 1 (2 ounce) container mushrooms
• 1 (10 ounce) can mushroom soup
• 1 small onion , finely chopped
• milk , 1/2 soup can
• liquid , from the mushroom
• 1 cup cashew nuts , coarsely chopped
• 1 (3 ounce) can chow mein noodles

Directions:

1. Sauté the celery, onion, and mushrooms in the corn oil for a few minutes. DO NOT BROWN!
2. Add the milk and mushroom liquid to the cream of mushroom soup and stir until smooth.
3. Combine the liquid with the mushroom mixture, then add the nuts and the chow mein noodles.
4. Pour into a greased casserole dish and bake in a preheated 350 degree F oven for 20-25 minutes.

Reviews

[Chef susan from Sandpoint,Idaho]

I love this recipe