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 cubes ( use beef cube if you wish)
1 (10 1/2 ounce) cans condensed cream of mushroom soup
4 tablespoons onions, minced
1 (5 ounce) cans 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:
Combine the water and veggie cube in a saucepan add celery and cover simmer for 8 minutes (celery should still be crisp).
Save a 3/4 cup of the liquid, drain the rest.
Cook the cabbage in 1/2 cup of water for 4 minutes, drain thoroughtly.
Mix the celery water with the soup& onions.
Season to taste.
Toss together the cabbage, celery, red pepper& water chestnuts.
Mix with the soup mixture and pour into a lightly greased 1 1/2 quart casserole dish.
Sprinkle cheese on top (omit cheese is you want to cut back on calories but it does give a nice finish& great flavor).
Sprinkle on the Chow Mein noodles.
Bake uncovered in 375f oven for 15-20 minutes or until the mixture is bubbly& golden.
Servings: 6-8
Time preparation: 20 min.
Time total: 50 min.