1 c. chopped onion
1 c. sliced celery
1 c. chopped green pepper
1 can cream of mushroom soup
1 pkg. bean sprouts
2 tsp. cornstarch
3/4 c. cold water
1/4 c. soy sauce
2 c. cleaned, cooked or canned shrimp
1 (3 oz.) can (2/3 c.) broiled sliced mushrooms, drained
1 (5 oz.) can (2/3 c.) water chestnuts, drained
1 lg. can chow mein noodles

Cook onion, celery and green pepper in 1/4 cup of hot salad oil 2 minutes; add soup. Blend cornstarch, cold water and soy sauce, gradually stir into soup mixture. Cook and stir until mixture thickens. Cut shrimp in halves lengthwise; add along with mushrooms, water chestnuts and bean sprouts. Heat thoroughly. Serve over chow mein noodles. 6-8 servings.