Celery Casserole
Esthar Vaughn Cooks, Again
Celery Casserole
Esthar Vaughn Cooks, Again
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4 cups sliced celery, sliced 1 inch 1 can sliced water chestnuts, drained (5 ounces) 1 can cream of chicken soup 1/4 cup diced pimientos 1/2 cup bread crumbs 1/4 cup slivered almonds, toasted 2 tablespoons melted butter Directions: Cook celery in salted water until just tender, still a little crisp, about 8 minutes. Drain and mix with water chestnuts, soup, and pimiento. Pour into a greased 1 quart casserole dish. Combine crumbs, almonds, and butter; sprinkle atop the casserole. Bate at 350°F for about 30 minutes, or until hot and bubbly. Serves 4 to 6.
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