Celery Casserole

Celery casserole recipe with toasted almonds and water chestnuts.

Ingredients:

• 4 cups sliced celery, (sliced 1-inch)
• 1 can sliced water chestnuts, drained (5 oz)
• 1 can cream of chicken soup
• 1/4 cup diced pimiento, drained
• 1/2 cup soft bread crumbs
• 1/4 cup slivered almonds, toasted*
• 2 tablespoons melted butter

Preparation:

Cook celery in sated water until just tender but still a little crisp, about 8 minutes. Drain and combine in a bowl with water chestnuts, soup, and pimiento. Pour into a greased 1-quart casserole dish. Combine bread crumbs, almonds, and melted butter; sprinkle over the casserole. Bake at 350° for about 30 minutes, or until hot and bubbly.
Serves 4 to 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

More Celery Recipes
Creamed Celery
Shrimp Stuffed Celery
Stuffed Celery with Cream Cheese
Savory Stuffed Celery Bites
Cream of Celery Soup

Slow Cooker Recipes | Casseroles | Main Recipe Index
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