Turkey Crunch Bake
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Canned water chestnuts||5 Ounce, drained, sliced (1 Can)|
|Celery stalks||2 , sliced 1/4-inch thick|
|Onion||1 Small, chopped|
|Milk||1⁄4 Cup (4 tbs)|
|Soy sauce||1 1⁄2 Teaspoon|
|Diced cooked turkey||2 Cup (32 tbs)|
|Canned chow mein noodles||5 Ounce (1 Can)|
In 2-quart casserole, combine soup, water chestnuts, celery, onion, milk, soy sauce and turkey; stir well.
Cover with glass lid.
TO HEAT BY TIME Set Power Select at HIGH for 6 minutes and MEDIUM-LOW for 6 minutes, stir twice.
TO HEAT BY INSTA-MATIC Heat on COOK 4.
After time appears in display window, stir twice.
Let STAND, covered, 5 minutes.
Sprinkle with chow mein noodles before serving.