Scalloped celery
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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
Related recipes
- Baked celery
- Celery root gratin
- Celery root remoulade and pan-seared sea scallops
- Celery salad
- Celery sautĀ
- Celery slaw
- Chinese celery
- Cooked celery salad
- Cooking celery
- Florida celery au gratin
- Pickled celery
- Roasted celery
- Saute'd celery
- Sauteed celery
- Scalloped cabbage
- Scalloped carrots
- Scalloped celery and tomatoes
- Stuffed celery
- Sweet & sour celery
- Sweet and sour celery