Cabbage, Water Chestnuts 'n Celery Casserole |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a very tasty way to serve cabbage mixed with the celery. Do not over cook the veggies you want to have a crunch left. I often do this dish ahead and just pop it in the oven 25 minutes before dinner. I cut the soup back to 1/4 cup but it depends how saucy you like things Ingredients:
3 cups celery, sliced on the diagonal 3/4 inch slices |
2 cups cabbage, thinly sliced |
1 cup boiling water, with |
1 vegetable bouillon cube (use beef cube if you wish) |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
4 tablespoons onions, minced |
1 (5 ounce) can water chestnuts, drained & sliced |
3 tablespoons red peppers, cut into 1 inch thin slices |
3/4 cup aged cheddar cheese, grated (use mild or other cheese if you prefer or leave out) |
1 cup chow mein noodles (dry fried) |
salt and pepper |
Directions:
1. Combine the water and veggie cube in a saucepan add celery and cover simmer for 8 minutes (celery should still be crisp).
2. Save a 3/4 cup of the liquid, drain the rest.
3. Cook the cabbage in 1/2 cup of water for 4 minutes, drain thoroughtly.
4. Mix the celery water with the soup& onions.
5. Season to taste.
6. Toss together the cabbage, celery, red pepper& water chestnuts.
7. Mix with the soup mixture and pour into a lightly greased 1 1/2 quart casserole dish.
8. Sprinkle cheese on top (omit cheese is you want to cut back on calories but it does give a nice finish& great flavor).
9. Sprinkle on the Chow Mein noodles.
10. Bake uncovered in 375f oven for 15-20 minutes or until the mixture is bubbly& golden.
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