1 c. diced onions
1 c. chopped celery
2 tbsp. oil
1 (10 oz.) can mushroom soup
1 can water
3/4 c. salted toasted cashews, chopped
1 can water chestnuts, sliced
1 can chow mein noodles
1 can mushrooms sliced (4 oz.)
Cooked rice

Saute onions and celery in oil until done but not brown. Combine soup and water; mix well. Combine soup, onions, celery, cashews, water chestnuts, chow mein noodles and mushrooms (including liquid); blend well. Pour into shallow casserole. Bake for 1 hour. Serve with soy sauce over hot rice. Serves 6.