Celery casserole #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Celery |
| 1 | can | Cream of chicken soup |
| ¼ | cup | Slivered; blanched almonds |
| 2 | tablespoons | Chopped pimento |
| ½ | cup | Seasoned bread crumbs |
| 2 | tablespoons | Butter; melted |
Directions
Cut celery into 1 inch strips; boil in salted water for about 12 minutes or until tender. Combine celery, soup, almonds and pimento; place in casserole. Mix crumbs in butter and sprinkle over casserole. Bake uncovered at 350 degrees for 30 minutes. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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