Chinese Vegetable Bake

[Guest guest]

Chinese Vegetable Bake

 

8 cups or 1 bunch of chopped celery (cooked 10 minutes

and drained)

1/4 t. salt

1 can mushroom soup

1 can water chestnuts

1 small can pimientos

1 cup mushrooms, sliced

1 cup bean sprouts, rinsed

1 cup bread crumbs or Chinese noodles

slivered almonds (optional)

 

Mix all ingredients together except the crumbs or

noodles. Put one half of the crumbs or noodles on the

bottom of an oblong casserole dish. Add the celery

mixture, then the remaining crumbs. May top with

slivered almonds before baking. Bake 25-30 minutes at

350°F.

 

Serves: 12.

 

Calories per serving: 68; protein: 2 grams;

carbohydrate: 13 grams; fat: 1 gram; cholesterol: 0.2

grams.

 

 

 

 

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