1 lb. chopped meat (leftover pork, chicken or 2 cans tuna)
2 tbsp. soy sauce
1 can bean sprouts (save 1/2 can liquid)
1/2 c. chopped onion
1 c. chopped celery
Slivered almonds or cashews
1 (5 oz.) can Chinese noodles
1 can mushroom soup

Line bottom of pan with chicken, add soy sauce. Layer bean sprouts on top of chicken. Add chopped onion and celery, nuts and noodles. Mix mushroom soup and 1/2 can liquid from bean sprouts. Pour over top of noodles and bake at 350 degrees for 30 minutes. Serves 8.