Yield: 1 Servings
Measure | Ingredient |
---|---|
3 cups | Diced celery |
½ cup | Water chestnuts; sliced |
5 tablespoons | Butter |
3 tablespoons | Flour |
1 cup | Chicken broth |
¾ cup | Half and half |
½ cup | Mushrooms |
½ cup | Shredded sharp Cheddar cheese |
½ cup | Bread crumbs |
\N \N | Salt and pepper to taste |
Parboil celery in salted water for 5 minutes, drain well. Combine celery and water chestnuts in 1½ quart casserole. Melt 3 tablespoons butter in saucepan; stir in flour to make a smooth paste. Stir in broth and half & half slowly; simmer over low heat until thick. Add salt and pepper. Stir mushrooms into sauce; pour over celery. Sprinkle with cheese. Melt remaining butter; stir in bread crumbs. Sprinkle over cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998