CASHEW CASSEROLE FROM VERMONT
Make and share this Cashew Casserole from Vermont recipe from Food.com.
Provided by Dan-Amer 1
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sauté 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.
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Milon Hasan
[email protected]Meh.
Javier Carmona
[email protected]Overall, this casserole was a hit! The flavors of the cashews, celery, onions, and mushrooms blended perfectly. I served it with a side of roasted vegetables and it was a complete meal. I'll definitely be making this again soon.
FF EMON
[email protected]Not a fan of this recipe. The casserole was too dry and the cashews were not evenly distributed. I think I'll stick to my usual casserole recipes.
Paul Omeiza
[email protected]The cashew casserole was a bit bland for my taste. I think it could have used more seasoning, perhaps some salt and pepper. Otherwise, it was a well-executed dish.
Yushin Jung
[email protected]This is a must-try recipe for any cashew lover! The casserole was rich, creamy, and flavorful. I especially enjoyed the crispy cashew topping. I'll definitely be making this again.
Xasan Arab
[email protected]The cashew casserole turned out great! It had a unique flavor that I hadn't tasted before. The cashews added a nice texture and creaminess to the dish. I would recommend trying this recipe if you're looking for something different.
Damir Bogdanovic
[email protected]This cashew casserole from Vermont is a delight! The combination of cashews, celery, onions, and mushrooms is simply divine. I followed the recipe, adding a touch of garlic powder and paprika for a bit of extra flavor. The result was a creamy, savory