Oriental Casserole (Worm Casserole)

• 1 1/2 cups cooked chicken, diced (or you can use 1 15 oz. can of Loma Linda brand diced vegetarian fri-chick drained with liquid reser)
• 5 celery ribs, chopped chinese style
• 1 large onion, chopped
• 1/2 lb cheddar cheese, grated
• 1/2 cup sliced water chestnuts
• 1 (15 ounce) can French style green beans, drained
• 3/4 cup fresh mushrooms, sliced
• 1 (10 3/4 ounce) can mushroom soup, diluted with
• 1 cup water (if you use the vegetarian fri-chick, dilute the soup with 3/4 c water and the liquid from the fri-ch)
• 3 tablespoons light soy sauce
• oil, to saute the vegetable
• 1 (12 ounce) bag of crispy chinese noodles

1. Saute onion, mushrooms, celery and water chestnuts in oil and soy sauce.
2. Drain the veggies on paper towel.
3. Place in large bowl.
4. Add grated cheese to veggies.
5. Add drained green beans.
6. Mix with soup mixture.
7. Just before baking, stir in the crispy chinese noodles.
8. Place in casserole sprayed with non-stick spray.
9. Bake at 350 for 1 hour or until the liquid has been absorbed and the cheese is melted with casserole bubbly.

chicken, celery, onion, cheddar cheese, water chestnuts, french style green beans, fresh mushrooms, mushroom soup, water, soy sauce, oil, chinese noodles

Taken from www.food.com/recipe/oriental-casserole-worm-casserole-324842 (may not work)