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 min
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
Cook celery, carrot, onion and mushrooms in a large nonstick skillet coated with cooking spray, stirring constantly until vegetables are tender.
- 2
Add cashews, water chestnuts, soup, water, pepper and 1 cup chow mein noodles; stir until blended.
- 3
Spoon into 5 lightly greased 1½-cup casseroles or one 2-quart baking dish. Sprinkle with remaining noodles.
- 4
Bake at 350°F for 20 minutes.
Tags
vegetariancasserolecashewsasian-inspiredamerican
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.