Creamed celery with pecans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Celery; cut diagonally into |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 2 | cups | Milk |
| ¾ | teaspoon | Salt |
| ¾ | cup | Pecan halves |
| ½ | cup | Bread crumbs |
Directions
Boil celery in water to cover for about 10 minutes or until tender. Drain.
Melt 2 tablespoons butter over medium heat. Stir in flour and add milk slowly, stirring constantly until thick and smooth. Add salt and drained celery. Spoon mixture into greased 1½ quart casserole. Top with pecans (or mix in with celery mixture).
Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture. (Can refrigerate, then bring to room temperature and bake.) Bake uncovered at 400 degrees for 15 minutes.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998