Crunch Oriental Pork Casserole

Crunch Oriental Pork Casserole 1 can cream of mushroom soup (condensed) ¼ cup milk 1 teaspoon soy Sauce 1½ cup diced cooked pork roast ½ cup celery -- thinly sliced 6 ounces water chestnuts -- sliced ¼ cup sliced green onions 2 tablespoons chopped pimiento -- optional 1 can chow mein noodles Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mein noodles. Spoon into a shallow 1½ quart casserole or pie dish. Sprinkle with remaining noodles. Bake in a 375º oven until thoroughly heated, about 20 minutes. Serve immediately. Yield: 4 servings This recipe using leftover pork has been popular since the sixties! No wonder, it is quick, easy and delicious