Mix 1 can cream of mushroom soup with 1/4 cup water and 1 chopped onion, add a few shakes of soy or teriyaki sauce.

Toss with 3/4 of a large chow mein noodles and 1 to 2 cups of leftover diced meat (pork is especially good).

Turn into buttered casserole and top with remaining noodles. Bake at 350 degrees for 30 minutes.