Crunchy Cashew Casserole

1 stalk celery, sliced
1 large carrot, scraped and shredded
1 medium onion, chopped
1 C. fresh mushrooms, sliced
Vegetable cooking spray
1 C. cashews, coarsely chopped
8 oz. canned water chestnuts, drained and sliced
1 (10 1/4 oz.) can cream of mushroom soup, undiluted
1 1/4 C. water
1/8 tsp. ground black pepper
5 oz. chow mien noodles, divided

Cook first 4 ingredients in a large nonstick skillet coated with cooking spray, stirring constantly until vegetables are tender.

Add cashews and next 4 ingredients, stirring until blended. Stir in 1 cup of the chow mein noodles. Spoon into 5 (1 1/2 cup) lightly greased casseroles*. Sprinkle with remaining noodles. Bake at 350ºF for 20 minutes. Yield: 5 servings.

* You can also bake in a 2-quart casserole for 30 minutes.