Cashew Casserole from Vermont Recipe #379088
This is taken from "The Philadelphia Orchestra Cookbook", published in 1980.
by Dan-Amer #1
30 min | 10 min prep
SERVES 6 -8
- 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
- Sauté the celery, onion, and mushrooms in the corn oil for a few minutes. DO NOT BROWN!
- Add the milk and mushroom liquid to the cream of mushroom soup and stir until smooth.
- Combine the liquid with the mushroom mixture, then add the nuts and the chow mein noodles.
- Pour into a greased casserole dish and bake in a preheated 350 degree F oven for 20-25 minutes.
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