Cabbage, Water Chestnuts 'n Celery Casserole

• cups celery, sliced on the diagonal 3/4 inch slices↗3
• cups cabbage, thinly sliced↗2
• cup boiling water, with1
• vegetable bouillon cube (use beef cube if you wish)↗1
• (10 1/2 ounce) can condensed cream of mushroom soup1
• tablespoons onions, minced↗4
• (5 ounce) can water chestnuts, drained & sliced1
• tablespoons red peppers, cut into 1 inch thin slices↗3
• cup aged cheddar cheese, grated (use mild or other cheese if you prefer or leave out)↗3⁄4
• cup chow mein noodles (dry fried)↗1
• salt and pepper

Step-by-step instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Mix the celery water with the soup& onions.

5. 5

   Season to taste.

6. 6

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

7. 7

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

8. 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. 9

   Sprinkle on the Chow Mein noodles.

10. 10

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