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Cashew Casserole From Vermont Recipe

A retro delight from the 1980 Philadelphia Orchestra Cookbook! This creamy cashew casserole is a comforting and surprisingly elegant side dish, perfect for a family dinner or potluck. Enjoy the nutty, savory flavors of cashews, mushrooms, and celery in a rich creamy sauce, baked to golden perfection. Get ready for a taste of culinary history!

Prep Time 15 mins
Cook Time 30 mins
Calories 247.3 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Cashew Casserole From Vermont 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cashew Casserole From Vermont

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How to Make Cashew Casserole From Vermont

  1. 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.
  2. Do not brown the vegetables. Keep them tender and bright.
  3. 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.
  4. Add the sautéed vegetable mixture to the soup mixture. Stir in 1 cup roasted, salted cashews and 2 oz chow mein noodles.
  5. 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

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Side Dishes Mushroom Recipes The Americas American Vegetarian Fall Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Side Dishes Vegetables American Mushrooms Northeastern United States