Celery casserole #3
8 Servings
Ingredients
| Quantity | 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 |
| Parsley sprigs | ||
Directions
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.
SUNNY HAWK (MRS. BOYCE)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .