2 lb. ground beef
2 cups chopped onions
3 cups chopped celery
1 (12 oz.) pkg. Dutch egg noodles
2 (10 oz. ea.) cans cream of mushroom soup
4 soup cans milk (use empty soup can) plus 2 cups
8 oz. cashews

Brown together ground beef and onions. Cook celery and noodles together in water; rinse and drain.

Mix all together in a casserole dish and bake at 350°F for about 1 hour. Stir in the cashews during the last 15 minutes.

Note: This is a large recipe, but may be frozen. Leave out nuts and add when baked.

Makes enough for 25 people.