Place
about 2 inches of chow mein noodles in bottom of casserole.
Drain
tuna
fish
and
mix with cream of mushroom soup.
Put
tuna
mixture on top of noodles in casserole.
Put about
1
inch
of
chow
mein noodles on top of tuna mixture. Bake at 350\u00b0 until bubbly hot, about 1/2 hour.
Preheat oven to 350\u00b0F (175\u00b0C).
Lightly butter a 2-quart casserole.
In a medium bowl, combine cream of mushroom soup, Chicken Broth or water, onion and celery.
Stir to blend.
Add Chicken Mix, chow mein noodles and cashew nuts.
Pour into prepared casserole.
Bake, uncovered, 45 minutes.
Makes 6 to 8 servings.
rilled salmon and sprinkle with chow mein noodles.
*Asian Vinaigrette: Whisk together
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
eat.
Place Fall River Chow Mein Noodles in the bottom of a
Preheat oven to 350\u00b0F.
Brown the meat.
Saute veggies in the butter.
Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
Put all in to a casserole dish (a deeper dish works better I have found).
sprinkle extra noodles on top.
Bake for 40-45 minutes.
Serve with rice, delicious!
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
Saute kielbasa in oil over medium high heat until lightly browned.
Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
Reduce heat, add soy and cook 4-5 minutes.
Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
Serve over rice and top with Chow Mein Noodles.
In a large pot melt butterscotch chips and chocolate chips together.
When all is melted and smooth add chow mein noodles and pecans.
Drop onto wax paper using two teaspoons and let set.
Then put into air tight container.
Freezes good as well.
Mix all ingredients in crock pot except Chinese vegetables, water, and corn starch. Cook on high until simmering.
Reduce heat and cook covered on medium for 7 hours.
Add vegetables.
Mix corn starch with water and stir into mixture until well blended.
Replace lid and cook on medium another hour.
Serve over chow mein noodles.
In large skillet, combine chicken, celery, onion, red pepper, bouillon, sugar, pepper, 1 1/2 cups water and soy sauce.
Bring to a boil; reduce heat.
Cover; simmer 10 minutes or until vegetables are tender.
Stir in bean sprouts.
In small bowl combine cornstarch and 1/4 cup water until smooth.
Over medium-high heat, carefully add to skillet mixture, stirring constantly until thickened.
Serve over chow mein noodles.
Yields 4 servings.
Chock-full of fresh vegetables, this main dish is as easy to prepare as it is delicious.
Serve over chow mein noodles for added crunch.
Brown onions in butter.
Add chicken, celery and other veggies.
Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
Simmer for 30 minutes.
Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water.
Serve over chow mein noodles or rice.
In a large skillet, combine pork, celery, onion, green pepper, bouillon, sugar, pepper, 1 1/2 cups water and soy sauce. Cover and bring to a boil. Simmer 10 minutes or until vegetables are tender. Stir in bean sprouts.
In a small bowl, combine cornstarch and 1/4 cup water until smooth.
Over medium-high heat, carefully add to skillet the cornstarch mixture, stirring constantly, until thickened. Serve over chow mein noodles or rice.
n a large pot. Cook chow mein noodles until soft, 5 to 6
eated thru.
Serve over chow mein noodles.
Boil chicken and cook until done.
Cube chicken when cool. Set aside.
In a medium skillet saute the butter, celery and onion.
Mix all the ingredients together and put in a 2-quart casserole dish; bake at 350\u00b0 for 30 minutes.
If you want a crunchier taste, put the chow mein noodles on top of ingredients 15 minutes before recipe is done, rather than adding to the rest of the ingredients.
hile you cook the noodles.
Cook the chow mein noodles according to package
In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, melt 2 Tbs butter or margarine in microwave Add celery, onion and green pepper to melted butter.
Heat, uncovered, in until vegetables are tender Combine remaining ingredients except 1/3 cup chow mein noodles with vegetables.
Blend well.
Top with 1/3 cup of chow mein noodles.
Heat in Microwave, uncovered, 10 minutes or until sauce bubbles.
In large skillet saute green pepper and celery in butter for 2 minutes. Add 1-3/4 cup of the broth. Blend remaining 1/4 cup of broth with cornstarch and soy sauce. Gradually add to skillet then add dry soup mix. Cook and stir until thickened. Add turkey, mushrooms, water chestnuts and bean sprouts. Heat through and serve immediately over rice and/or chow mein noodles.