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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Celery Casserole Recipe

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This recipe for Celery Casserole is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 5 cups celery pieces, cut 1" in length
1/4 c. diced pimento
1 can cream of celery soup
5 ounce can sliced water chestnuts
1 c. torn bread crumbs
1/4 c. slivered almonds
1/4 c. melted butter
Directions:
Directions:
Cook celery in salted water for 8 minutes. Cool in colander. Mix celery with pimento, soup and water chestnuts. Put in 1 1/2-qt. casserole. Top with torn bread crumbs and slivered almonds. Pour melted butter over all. Bake at 350º for 35 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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