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, .