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4 c. celery, diagonally sliced to 1-1/2 inches 1 (5 oz.) can sliced water chestnuts, drained 3 Tbsp. chopped pimiento 2 (10 oz.) frozen pea pods, thawed 1 (4-1/2 oz.) jar whole mushrooms, drained 1 can cream of mushroom soup, undiluted 1/4 c. soy sauce 2 Tbsp. butter, melted 1/4 c. quick cooking oatmeal Heat oven to 350 degrees. In medium saucepan, combine celery and enough water to cover. Bring to boil over medium heat; cook 5 minutes and drain. In 2 qt. casserole, combine rest of ingredients. Mix lightly. Bake at 350 degrees for 35 minutes. TOPPING 1/2 C. fine dry bread crumbs 1/4 c. slivered almonds 2 tsp. melted margarine Combine all topping indredients. After baking, sprinkle with topping mixture and bake 8 to 10 minutes until hot and bubbly. Can be refrigerated ahead of time. Serves 8. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |