FBD

Crunchy Cashew Casserole

A vegetable and cashew bake with cream of mushroom soup, water chestnuts and chow mein noodles for crunch. Individual ramekins or one large casserole both work well.

AmericanVegetarianEasy30 minBy Northstar

Ingredients

Servings
5
  • 1 stalk celery, sliced
  • 1 large carrot, scraped and shredded
  • 1 medium onion, chopped
  • 1 cup fresh mushrooms, sliced
  • 1 cup cashews, coarsely chopped
  • 8 oz canned water chestnuts, drained and sliced
  • 10 0.3 oz cream of mushroom soup, undiluted
  • 1 0.3 cup water
  • 1/8 tsp ground black pepper
  • 5 oz chow mein noodles, divided

Instructions

  1. 1

    Cook celery, carrot, onion and mushrooms in a large nonstick skillet coated with cooking spray, stirring constantly until vegetables are tender.

  2. 2

    Add cashews, water chestnuts, soup, water, pepper and 1 cup chow mein noodles; stir until blended.

  3. 3

    Spoon into 5 lightly greased 1½-cup casseroles or one 2-quart baking dish. Sprinkle with remaining noodles.

  4. 4

    Bake at 350°F for 20 minutes.

Tags

vegetariancasserolecashewsasian-inspiredamerican