Celery casserole #2
8 Servings
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Celery |
| 1 | can | Cream of chicken soup |
| ¼ | cup | Slivered; blanched almonds |
| 2 | tablespoons | Chopped pimento |
| ½ | cup | Seasoned bread crumbs |
| 2 | tablespoons | Butter; melted |
Cut celery into 1 inch strips; boil in salted water for about 12 minutes or until tender. Combine celery, soup, almonds and pimento; place in casserole. Mix crumbs in butter and sprinkle over casserole. Bake uncovered at 350 degrees for 30 minutes. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Apple & celery soup
- Baked celery
- Celery almond casserole
- Celery and beans
- Celery and cheese casserole
- Celery cake
- Celery casserole #1
- Celery casserole #3
- Celery parmesan casserole
- Celery salad
- Celery sticks
- Celery stuffing
- Celery tomato casserole
- Celery-casserole
- Celery-celery-celery bread
- Creamed celery & eggs
- Peas with celery
- Pickled celery
- Scalloped celery
- Stuffed celery 2