Water Chestnut Casserole Recipes

Steps:

• Mix all ingredients (except stuffing and margarine) together in a 2 quart casserole.
• Top with stuffing mix, combined with 1/2 cup margarine.
• Bake at 350 for 1/2 hour or until bubbly.

Steps:

• Place asparagus in bottom of a baking dish.
• Top with water chestnuts and soup.
• Top with buttered bread crumbs and bake at 350 degrees F.
• for 25 minutes.

Steps:

• Saute Onion in 3/4 stick of butter until translucent.
• add all ingredients except topping and mix well.
• Pour mixed ingredients into a large greased casserole.
• Mix topping ingredients together and sprinkle over casserole.
• Bake at 350 degrees for 45 minutes to 1 hour.

Steps:

• Combine the water and veggie cube in a saucepan add celery and cover simmer for 8 minutes (celery should still be crisp).
• Save a 3/4 cup of the liquid, drain the rest.
• Cook the cabbage in 1/2 cup of water for 4 minutes, drain thoroughtly.
• Mix the celery water with the soup& onions.
• Season to taste.
• Toss together the cabbage, celery, red pepper& water chestnuts.
• Mix with the soup mixture and pour into a lightly greased 1 1/2 quart casserole dish.
• Sprinkle cheese on top (omit cheese is you want to cut back on calories but it does give a nice finish& great flavor).
• Sprinkle on the Chow Mein noodles.
• Bake uncovered in 375f oven for 15-20 minutes or until the mixture is bubbly& golden.

Steps:

• Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
• Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.

Steps:

• Preheat the oven to 350 degrees. Lightly grease a baking dish.
• Combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
• In a large pan, melt 2 tablespoons butter and add two tablespoons flour. Stir well until a paste forms - do not allow to brown. Add the milk, continue stirring, and bring to a boil. Add the salt and pepper, lower the heat and cook for another minute. Add the cheddar cheese and cook for another minute or until a smooth, creamy sauce develops. Stir in a pinch of cayenne.
• Pour the sauce over the noodle mixture and stir well to combine.
• In a small pan, melt the remaining four tablespoons butter, add the breadcrumbs and cook until slightly browned. Spread breadcrumbs over the top of the noodle mixture.
• Cook, uncovered, for 20 minutes or until very hot.

Steps:

• Saute crackers & almonds in butter.
• Mix celery, water chestnuts and soup in oven-proof serving dish with lid. Top with cracker/almond mixture.
• Bake at 350 for 1 hour.