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Ingredientes
- 2 c. celery, finely minced
- 2 c. fresh mushrooms, sliced
- 1 T oil
- 1 1/2 T soy sauce
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 (20 ounce) can Worthington Vegetable Scallops, liquid removed & cut into bite-size pcs
- 2 1/2 ounce slivered almonds
- 1 (5 ounce) can sliced water chestnuts, liquid removed
- 1 1/2 c. potato chips, crushed
Direcciones
- In a large frying pan, saute celery and mushrooms in oil. Stir in soy sauce. Add in soup, Worthington Scallops, almonds and water chestnuts. Heat till bubbly, 8 to 10 min. Top with crushed potato chips and serve immediately. Serves 6 to 8.NOTE: Recipe can be place in an oiled 9 x 9 x 2 inch baking dish. Bake in 350 degree oven for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 10 servings | |
| Calories 273 | |
| Calories from Fat 150 | 55% |
| Total Fat 17.14g | 21% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 442mg | 18% |
| Potassium 766mg | 22% |
| Total Carbs 27.18g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.25g | 1% |
| Protein 4.51g | 7% |
