From the Kitchen of The Cypress House, January 24, 1979:

 

The Chinese New Year, which has dominated our culinary thoughts for the past two weeks, is responsible for today’s recipe from the kitchen of The Cypress House.

It’s really a recipe my mother-in-law gave me.

We ate it at her house on Christmas night, and it was so good with sliced turkey and a salad that I got the recipe from her. We used it as a vegetable with sliced roast beef and added soy sauce to the original recipe. It’s very good.

The texture is crisp, the flavor oriental and, for sure, it’s an easy vegetable casserole.

 

Chinese Casserole

 

1 box frozen English peas

1 can water chestnuts, sliced

1 can bean sprouts

1 can mushroom stems and pieces

1 teaspoon soy sauce

1 1/2 cans cream of mushroom soup

1/4 pound sharp cheese, grated

1 can French fried onion rings

 

Cook the peas according to directions on the package. Do not overcook!

Drain the peas, water chestnuts, bean sprouts and mushrooms. Mix together and season with soy sauce.

In a buttered casserole, layer the vegetables, soup, cheese and 1/3 can of the onion rings.

Bake for 30 minutes at 350°.

Add the remaining onion rings to the top of the casserole the last 10 minutes.

 

P. S. Laura Kay, Teeter, Betty A., etc.: Just this once you can use your cream of mushroom soup.