serves 6
1 can gluten-free cream of mushroom soup (or use our Creamed Soup Base recipe)
1 1/4 cup milk
3 1/2 cups gluten-free Chow Mein Noodles
1 6.5-oz can tuna or salmon
1/3 cup raw cashews
1 cup diced celery
1/4 cup minced onion
Sea Salt and Pepper to taste
Mix the soup and milk and set aside. Melt a couple tablespoons butter in skillet and roast the cashews in it for a few minutes. Mix the remaining ingredients and the cashews in a 2-quart casserole. Stir the the soup mixture into the casserole and stir together to moisten thoroughly. Bake in a preheated 325 degree oven for 50-60 minutes.
No comments:
Post a Comment