Celery tomato casserole

Yield: 1 Servings

Measure Ingredient
1 bunch Celery
¼ cup Margarine
1 cup Diced carrots
1 cup Diced green pepper
¾ cup Chopped onion
1¼ cup Diced tomatoes
1 teaspoon Cornstarch
½ cup Chicken broth
2 teaspoons Chopped parsley
2 teaspoons Basil leaves; crushed

Preheat oven to 350 degrees. Trim tops from celery; cut celery in 1-inch pieces. In 10-inch skillet, melt margarine. Add carrots, green pepper, onion and celery; saute for 5 minutes. Spoon into a 12 x 8 x 2-inch baking pan or 2-quart casserole. Stir in tomatoes. In a small bowl, mix cornstarch and chicken broth until blended; stir in parsley and basil. Pour over vegetables. Cover and bake until celery is tender, about 45 minutes. Serves 6. Note: Canned tomatoes may be used instead of fresh tomatoes.

Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998

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