Monday, December 17, 2012


4 cups sliced (1/2-in thick slices) celery
1/4 tsp salt
1 can cream of chicken soup
1/2 cup sliced water chestnuts, drained
1/4 cup sliced blanched almonds
2 tbsp chopped pimiento
1/2 cup fine bread crumbs
2 tbsp butter, melted

Preheat oven to 350 degrees.
Butter a 2-quart casserole dish; set aside.

Put celery in a saucepan and just cover with water; add salt.  Cook just until celery is crisp tender; drain.

Combine the celery, soup, water chestnuts, almonds, and pimiento to blend well.  Pour into the prepared casserole dish.

Sprinkle the bread crumbs atop the casserole and drizzle with the melted butter.

Cover and bake at 350 degrees for 30 minutes or until bubbly and heated through.

Yield: 4 to 6 servings

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