Celery casserole #3

Yield: 8 Servings

Measure Ingredient
3 cups Celery; sliced diagonally in 1/2 inch pieces
¼ cup Slivered almonds
½ cup Sliced water chestnuts
1 can (4-oz) sliced mushrooms; drained
¼ cup Plus
1 tablespoon Butter or margarine
3 tablespoons Flour
1 cup Chicken broth
¾ cup Half and Half
½ cup Grated Parmesan cheese
½ cup Soft bread crumbs
3 tablespoons Butter; melted
\N \N Parsley sprigs

Cook celery in small amount of boiling water until just tender (about 5 minutes). Drain. Combine celery, almonds, water chestnuts and mushrooms.

Mix well. Pour into a greased 9x13 baking dish. Melt ¼ cup plus 1 Tablespoon butter in a saucepan overlow heat. Blend in flour. Cook 1 minute, stirring constantly. Gradually add chicken broth and Half and Half.

Cook over medium heat, stirring constantly until thickened. Pour sauce over celery mixture. Combine cheese and bread crumbs. Sprinkle over casserole.

Drizzle melted butter over top. Bake at 350ø for 25 minutes. Garnish with parsley. Yield: 8 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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