1 (20 oz.) can Vege-Scallops
Flour
2 tbsp. oil
1 c. sliced celery
1 c. sliced carrots
2 sm. onion, chopped
2-3 tbsp. soy sauce
1 (16 oz.) can chow mein vegetables, drained
1 can (10 1/2 oz.) condensed cream of asparagus soup
1 can (10 1/2 oz.) condensed cream of mushroom soup
1 soup can water
1/2 c. uncooked regular rice

Heat oven to 350 degrees. Coat Vege-Scallops with flour. Heat oil in large skillet; cook Vege-Scallops until brown. Stir in remaining ingredients. Pour into ungreased 3 quart casserole. Cover; bake 1 hour. If desired, sprinkle with chopped cashews and serve with soy sauce. Serves 6.