In a greased 13x9 baking dish, layer the first eight ingredients in the order listed. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. Toss butter and cracker crumbs, sprinkle over casserole. Top with cashews. Bake, uncovered, at 350 degrees for 1 hour or until macaroni is tender. (I add the crumb mixture and cashews after baking about 15-20 minutes so they don't get too brown.)
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 454 (47%)|
|Amt Per Serving||% DV|
|Total Fat 50.5g||67 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 140.7mg||43 %|
|Sodium 1309.8mg||45 %|
|Potassium 736.4mg||19 %|
|Total Carbohydrate 82.6g||24 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 77.6g|
|Protein 41.8g||60 %|
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Calories per serving: 962
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