Cashew Casserole From Vermont - cooking recipe

Ingredients

2 tablespoons corn oil
1 cup celery, finely chopped
1 (2 ounce) container mushrooms
1 (10 ounce) can mushroom soup
1 small onion, finely chopped
milk, 1/2 soup can
liquid, from the mushroom
1 cup cashew nuts, coarsely chopped
1 (3 ounce) can chow mein noodles

Preparation

Saute the celery, onion, and mushrooms in the corn oil for a few minutes. DO NOT BROWN!
Add the milk and mushroom liquid to the cream of mushroom soup and stir until smooth.
Combine the liquid with the mushroom mixture, then add the nuts and the chow mein noodles.
Pour into a greased casserole dish and bake in a preheated 350 degree F oven for 20-25 minutes.