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Oriental Casserole

1 (20 oz.) can Vege-Scallops
2 Tbsp. oil
1 cup sliced celery
1 cup sliced carrots
2 small onion, chopped
2-3 Tbsp. soy sauce
1 (16 oz.) can chow mein vegetables, drained
1 can (10 1/2 oz.) condensed cream of asparagus soup
1 can (10 1/2 oz.) condensed cream of mushroom soup
1 soup can water
1/2 cup uncooked regular rice

Heat oven to 350 F. Coat Vege-Scallops with flour. Heat oil in large skillet; cook Vege-Scallops until brown. Stir in remaining ingredients. Pour into ungreased 3 quart casserole. Cover; bake 1 hour. If desired, sprinkle with chopped cashews and serve with soy sauce.

Serves 6

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