Celery Delight
7 ingredients
4 steps
Ingredients
- 3 c. fresh celery
- 1 can cream of chicken soup
- 1 (5 oz.) can water chestnuts, sliced
- 1 (2 oz.) can sliced pimento
- 1/4 c. butter
- 1/2 c. slivered almonds
- 1/2 c. bread crumbs (can use Pepperidge Farm dressing)
Directions
-
1Cook celery in salted water (boiling) for 8 minutes; drain. Combine celery, undiluted soup, pimentos and water chestnuts. Turn into 6-cup casserole.
-
2Heat butter until hot; add almonds and stir until pale brown.
-
3Scatter over casserole; scatter crumbs over top (can be mixed with almonds, if desired, first).
-
4Bake for 20 minutes at 350°.
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