1 lb. fish fillets, fresh or frozen
1 can (11 oz.) mandarin orange segments
1/2 C. chopped salted peanuts
1 can (10 1/2 oz.) condensed cream
1/2 tsp. salt of mushroom soup
1/2 C. chopped onion
1 C. sliced celery
1 can (3 oz.) chow mein noodles

Thaw frozen fish. Cut into 1″ pieces. Drain orange segments; save 1/4 cup syrup. Save about 1/4 of the orange segments for garnishing top. Combine soup, reserved orange syrup, remaining orange segments, fish, celery, onion, peanuts, salt and 1/2 of the noodles; mix. Spread mixture into a shallow 1 1/2-quart casserole. Cover with aluminum foil, crimping it to edges of casserole. Bake in moderate oven (350°) about 30 minutes. Uncover. Sprinkle with remaining noodles. Continue cooking about 10 minutes or until hot and bubbly and fish flakes easily. Garnish with orange segments. Makes 4 servings.