Cabbage, Water Chestnuts 'N Celery Casserole

• 3 cups celery, sliced on the diagonal 3/4 inch slices
• 2 cups cabbage, thinly sliced
• 1 cup boiling water, with
• 1 vegetable bouillon cube (use beef cube if you wish)
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 4 tablespoons onions, minced
• 1 (5 ounce) can 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

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

celery, cabbage, boiling water, vegetable bouillon, condensed cream, onions, water chestnuts, red peppers, cheddar cheese, noodles, salt

Taken from www.food.com/recipe/cabbage-water-chestnuts-n-celery-casserole-54563 (may not work)