Celery almond casserole

Yield: 1 Servings

Measure Ingredient
6 cups Thinly sliced celery
2 tablespoons Butter
½ cup Blanched almonds
½ cup Cheddar cheese; grated
½ teaspoon Salt
⅛ teaspoon Black pepper
2 teaspoons Paprika
2 cans Cream of celery soup; (10 oz. each)
2 tablespoons Buttered soft bread crumbs

Parboil celery for 5 minutes. Drain well. Spread celery evenly in bottom of a buttered shallow baking dish of 2 quart capacity. Sprinkle with almonds, then with cheese. Mix salt, black pepper and paprika with undiluted soup.

Pour over celery. Do not mix. Bake at 375 degrees for 25 minutes. Sprinkle bread crumbs on top. Bake 15 to 20 minutes longer. Do not let crumbs overbrown.

Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998

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