Crunchy Oriental Pork Casserole

Crunchy Oriental Pork Casserole

1 can cream of mushroom soup (condensed)
1/4 cup milk
1 teaspoon soy sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery -- thinly sliced
6 ounces water chestnuts -- sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento -- optional
1 can chow mien noodles

Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mien noodles.

Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with remaining noodles.

Bake in a 375º oven until thoroughly heated, about 20 minutes.
Serve immediately. Enjoy.