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