Cabbage, Water Chestnuts 'n Celery Casserole

Recipe by Bergy
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READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups celery, sliced on the diagonal 3/4 inch slices
  • 2
    cups cabbage, thinly sliced
  • 1
    cup boiling water, with
  • 1
    vegetable bouillon cube (use beef cube if you wish)
  • 1
    (10 1/2 ounce) can condensed cream of mushroom soup
  • 4
    tablespoons onions, minced
  • 1
    (5 ounce) can water chestnuts, drained & sliced
  • 3
    tablespoons red peppers, cut into 1 inch thin slices
  • 34
    cup aged cheddar cheese, grated (use mild or other cheese if you prefer or leave out)
  • 1
    cup chow mein noodles (dry fried)
  • salt and pepper
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DIRECTIONS

  • Combine the water and veggie cube in a saucepan add celery and cover simmer for 8 minutes (celery should still be crisp).
  • Save a 3/4 cup of the liquid, drain the rest.
  • Cook the cabbage in 1/2 cup of water for 4 minutes, drain thoroughtly.
  • Mix the celery water with the soup& onions.
  • Season to taste.
  • Toss together the cabbage, celery, red pepper& water chestnuts.
  • Mix with the soup mixture and pour into a lightly greased 1 1/2 quart casserole dish.
  • Sprinkle cheese on top (omit cheese is you want to cut back on calories but it does give a nice finish& great flavor).
  • Sprinkle on the Chow Mein noodles.
  • Bake uncovered in 375f oven for 15-20 minutes or until the mixture is bubbly& golden.
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