Yield: 6 Servings
|10 larges||Celery ribs|
|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.
MRS PAUL GARNER (ALICE)
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, .