In case you don't know this, I love retro. I went back to the 60s for this recipe that my Mom used to make for us. I don't know how often we had it but when I was looking through some of her old recipes one day, I saw it and added it to my collection. When we were compiling a family recipe book I included this one in it. I don't make it very often because M doesn't like the word casserole and it has celery in it, which is actually one of my favorite parts, along with the cashews. Well, there just isn't any ingredient that isn't good in this dish. I hope you enjoy it as much as I do, and guess what? It's low fat and healthy. You can use the healthier version of Cream of Mushroom soup and it is still yummy.
Ingredients:
1 can Cream of Mushroom soup
2 cups chow mein noodles
1 can tuna, drained and flaked
1 cup sliced celery
1/2 cup toasted cashews
1/4 cup chopped onion
1/4 cup water
Dash of pepper
1. Combine soup and water in a medium bowl.
2. Add 1 cup chow mein noodles, dash of pepper and remaining ingredients. Toss lightly; turn into square baking dish.
3. Sprinkle with remaining noodles. Bake at 375 for 30 minutes. Enjoy the aroma coming from your oven as this bakes. Seriously. Mouth watering.
Source: Patricia D. Brew
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