Zutaten für Cashew Casserole From Vermont
- 2 tablespoons corn oil
- 1 cup chopped celery
- 8 oz sliced mushrooms
- Mushroom Soup
- 1/2 cup chopped onion
- 1/2 cup milk
- Liquid
- Cashew Nuts
- 2 oz chow mein noodles
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Zubereitung von Cashew Casserole From Vermont
- Sauté 1 cup chopped celery, 1/2 cup chopped onion, and 8 oz sliced mushrooms in 2 tablespoons corn oil for 3-5 minutes over medium heat.
- Do not brown the vegetables. Keep them tender and bright.
- In a separate bowl, whisk together 10.75 oz can cream of mushroom soup and 1/2 cup milk with 1/4 cup reserved mushroom liquid until completely smooth.
- Add the sautéed vegetable mixture to the soup mixture. Stir in 1 cup roasted, salted cashews and 2 oz chow mein noodles.
- Pour the mixture into a greased 8x8 inch casserole dish. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
8g
Fat
15g
Carbs
6g
