1 can cream of mushroom soup (condensed)
¼ cup milk
1 teaspoon soy Sauce
1½ cup diced cooked pork roast
½ cup celery -- thinly sliced
6 ounces water chestnuts -- sliced
¼ cup sliced green onions
2 tablespoons chopped pimiento -- optional
1 can chow mein noodles
Combine soup, milk and soy sauce.
Add pork, celery water chestnuts, green onion and pimiento.
Fold in 1 cup of chow mein noodles.
Spoon into a shallow 1½ quart casserole or pie dish.
Sprinkle with remaining noodles.
Bake in a 375º oven until thoroughly heated, about 20 minutes.
Serve immediately.
Yield: 4 servings
This recipe using leftover pork has been popular since the
sixties! No
wonder, it is quick, easy and delicious. It is one of the very
few recipes
using cream of mushroom soup that I recommend.
