Ingredients

• 3 cups celery, sliced on the diagonal 3/4 inch slices
• 2 cups cabbage, thinly sliced
• 1 cup boiling water, with
• 1 vegetable bouillon cube (use beef cube if you wish)
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 4 tablespoons onions, minced
• 1 (5 ounce) can water chestnuts, drained & sliced
• 3 tablespoons red peppers, cut into 1 inch thin slices
• 3/4 cup aged cheddar cheese, grated (use mild or other cheese if you prefer or leave out)
• 1 cup chow mein noodles (dry fried)
• salt and pepper

Instructions

1. Combine the water and veggie cube in a saucepan add celery and cover simmer for 8 minutes (celery should still be crisp).

2. Save a 3/4 cup of the liquid, drain the rest.

3. Cook the cabbage in 1/2 cup of water for 4 minutes, drain thoroughtly.

4. Mix the celery water with the soup& onions.

5. Season to taste.

6. Toss together the cabbage, celery, red pepper& water chestnuts.

7. Mix with the soup mixture and pour into a lightly greased 1 1/2 quart casserole dish.

8. Sprinkle cheese on top (omit cheese is you want to cut back on calories but it does give a nice finish& great flavor).

9. Sprinkle on the Chow Mein noodles.

10. Bake uncovered in 375f oven for 15-20 minutes or until the mixture is bubbly& golden.