Chinese Noodle Casserole

Name: Chinese Noodle Casserole
Ingredients: 4 C. chopped Onion; 2 cans Mushroom Soup; 1 C. diced Celery; 2 cans Tunafish; 4C. broken Cashews; 1 large can Chinese Noodles

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

(for a short-cut, boil onions and celery together till tender before mixing with rest of ingredients, then just heat in oven till bubbling). Serves 4 to 6.

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 37. The excerpt below is the record exactly as published.

CHINESE NOODLE CASSEROLE 4 C. chopped Onion 2 cans Mushroom Soup 1 C. diced Celery 2 cans Tunafish 4C. broken Cashews 1 large can Chinese Noodles

Cook this with the app: pantry check, scaling, and the assistant.