Celery casserole #1

Yield: 6 Servings

Measure Ingredient
10 larges Celery ribs
1 \N Stick butter
1 can (8-oz) water chestnuts; drain
1 can (10-oz) cream of chicken soup (up to)
3 slices Bread; crumbled

Cut celery in 1-inch strips. Cook until tender in very small amount of water. Drain; salt to taste; add ½ stick butter and let melt. Add sliced water chestnuts and soup. Place in 1-½ quart casserole and cover with crumbs which have been sauteed in remaining butter. Bake at 350 for 20 minutes or until crumbs are brown.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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