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Sea Free Scallop Casserole

2 cups celery, finely chopped
2 cups fresh mushrooms, sliced
1 Tbsp. oil
1 1/2 Tbsp. soy sauce
2 (10 1/2 oz.) cans cream of mushroom soup
1 (20 oz.) can Worthington Vegetable Soup Scallops, drained & cut into bite-size pieces
2 1/2 oz. slivered almonds
1 (5 oz.) can sliced water chestnuts, drained
1 1/2 cups potato chips, crushed


In a large skillet, saute celery and mushrooms in oil. Stir in soy sauce. Add soup, Worthington Scallops, almonds and water chestnuts. Heat until bubbly, 8 to 10 minutes. 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 minutes.





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