1 (4 ounce) can mushrooms, with liquid
2 tablespoons unbleached white flour
1 1/2 teaspoons chicken style seasoning
1/2 cup water
1 1/2 cups nondairy milk (I use soy)
1 teaspoon dry parsley flakes
1/2 teaspoon salt Casserole:
1 onion, chopped
3 stalks celery, chopped
2 cups mushrooms, sliced
2 tablespoons oil
1 1/2 cups soy curls, soaked in water for 10 minutes
1 tablespoon chicken style seasoning (I use Butler chik-style seasoning)
1 1/2 cups chow mein noodles, divided
1 cup cashew pieces, rinsed
2 cups mushroom soup (see recipe above)
2 teaspoons salt
2 teaspoons onion powder
1. Preheat oven to 350 degrees Fahrenheit. For soup, blend soup ingredients until mushrooms are cut in pieces, not smooth. Cook over low heat until thick. Stir constantly.
2. For casserole, saute onion, celery, and mushrooms in oil along with drained soy curls and chicken style seasoning.
3. Add 1 cup noodles, cashews, mushroom soup, salt, and onion powder.
4. Pour into casserole dish and top with remaining chow mein noodles. Bake for 30 minutes or until brown on top. Serve over rice. Enjoy!
Source of recipe: This recipe was modified from the "Something Better" Cookbook.