Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Noodles, medium size (6-oz) |
| 1 can | Condensed cream of celery soup (10-1/2 oz) |
| ¼ cup | Milk |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 can | Water chestnuts (5-oz), sliced |
| ¼ cup | Slivered almonds |
Prepare noodles according to package directions. Drain. Combine noodles, soup, milk, salt, pepper, and water chestnuts; blend well.
Pour into a greased 1-½ quart casserole. Sprinkle top with slivered almonds. Bake, uncovered, in a 375 degree F. oven with the meat loaf for 25 to 30 minutes. Makes 6 servings.
Source: Florence P. Hanford's Television Kitchen Meals, 1964.
Shared by: June Hoffman, 9/93 Converted by MMCONV vers. 1½