Chinese Casserole

Name: Chinese Casserole
Ingredients: 2 (7 oz.) cans solid-pack tuna in water; 1 can condensed cream of mushroom soup; 1/4 c. water; 1 Tbsp. soy sauce; 1 c. whole unsalted cashew nuts (can use salted cashews and rinse off the salt); 1 (4 oz.) can button mushrooms, drained; 1/4 c. finely chopped onion or green onion tops; 1 c. chopped celery, sliced thin diagonally; 1 (3 oz.) can chow mein noodles

9 ingredients

7 steps

Ingredients

2 (7 oz.) cans solid-pack tuna in water
1 can condensed cream of mushroom soup
1/4 c. water
1 Tbsp. soy sauce
1 c. whole unsalted cashew nuts (can use salted cashews and rinse off the salt)
1 (4 oz.) can button mushrooms, drained
1/4 c. finely chopped onion or green onion tops
1 c. chopped celery, sliced thin diagonally
1 (3 oz.) can chow mein noodles

Directions

1

Drain tuna and break into bite-size pieces.
2

Mix mushroom soup, water and soy sauce.
3

Combine tuna, mushroom soup mixture, cashew nuts, mushrooms, onion, celery and 1 cup of the noodles. Pour into a 1-quart casserole.
4

Cover and refrigerate.
5

About 55 minutes before serving time, heat oven to 375°.
6

Sprinkle remaining 1 cup noodles over casserole and bake, uncovered, for 40 minutes.
7

Serves 4.