Scalloped celery

Yield: 1 Servings

Measure Ingredient
3 cups Diced celery
½ cup Water chestnuts; sliced
5 tablespoons Butter
3 tablespoons Flour
1 cup Chicken broth
¾ cup Half and half
½ cup Mushrooms
½ cup Shredded sharp Cheddar cheese
½ cup Bread crumbs
Salt and pepper to taste

Parboil celery in salted water for 5 minutes, drain well. Combine celery and water chestnuts in 1½ quart casserole. Melt 3 tablespoons butter in saucepan; stir in flour to make a smooth paste. Stir in broth and half & half slowly; simmer over low heat until thick. Add salt and pepper. Stir mushrooms into sauce; pour over celery. Sprinkle with cheese. Melt remaining butter; stir in bread crumbs. Sprinkle over cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6.

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

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