Celery casserole #2

Yield: 8 Servings

Measure 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, .

Similar recipes