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Cashew Noodle Casserole

Chow mein noodles and cashews give this dish a delectable crunch. Whenever I take it to potlucks, it disappearers before my eyes. You can make the casserole and freeze it; stir in the chow mein noodles just before serving.—Marion Petersson, Wetaskiwin, Alberta

8-10 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

2 pounds ground beef
2 large onions, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups milk
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
8 ounces fine egg noodles, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 package (6 ounces) chow mein noodles
1 cup whole cashews

Directions

In a skillet, cook beef and onions over medium heat until meat is no
longer pink; drain. Add the mushrooms; set aside.
In a bowl, combine the soup, milk, soy sauce, Worcestershire sauce
and pepper. In a greased 13-in. x 9-in. baking dish, layer egg
noodles, beef mixture and soup mixture. Sprinkle with cheese and
chow mein noodles.
Bake, uncovered, at 350° for 20 minutes or until heated through.
Sprinkle with cashews. Yield: 8-10 servings.

Store roasted cashews in an airtight can or jar for about 1 month at room temperature. In the refrigerator or freezer, they'll stay fresh

2 of 2

Cashew Noodle Casserole (continued)

Editor's Note: for about 1 year.

Nutrition Facts: 1 serving (1 each) equals 558 calories, 32 g fat (12 g saturated fat), 97 mg cholesterol, 1,039 mg sodium, 37 g carbohydrate, 3 g fiber, 31 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.