Celery Casserole

Name: Celery Casserole
Ingredients: 4 c. celery, sliced diagonally; 1 Tbsp. chopped onion; 1 can cream of chicken soup, undiluted; 1 (8 oz.) can sliced water chestnuts, drained; 1 (2 oz.) jar diced pimientos, undrained; 1/2 c. herb-seasoned stuffing mix; 1/2 c. slivered almonds; 2 Tbsp. butter or margarine, melted

8 ingredients

6 steps

Ingredients

4 c. celery, sliced diagonally
1 Tbsp. chopped onion
1 can cream of chicken soup, undiluted
1 (8 oz.) can sliced water chestnuts, drained
1 (2 oz.) jar diced pimientos, undrained
1/2 c. herb-seasoned stuffing mix
1/2 c. slivered almonds
2 Tbsp. butter or margarine, melted

Directions

1

Cook the celery in small amount of boiling water 8 minutes; drain well.
2

Saute onion in small amount of butter until tender. Combine soup, water chestnuts and pimientos; mix well.
3

Stir in celery and onion.
4

Pour into a lightly greased baking dish. Combine stuffing mix and melted margarine.
5

Sprinkle over celery mixture, then top with almonds.
6

Bake, uncovered, at 350° for 30 minutes.