Scalloped Celery

Name: Scalloped Celery
Ingredients: 4 cups thinly sliced celery; 6 tablespoons butter, divided; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1 cup whole milk; 1 can (4 ounces) mushroom stems and pieces, drained; 2 tablespoons finely chopped green pepper; 2 tablespoons diced pimientos; 1 cup shredded sharp cheddar cheese; 1 cup soft bread crumbs

10 ingredients

3 steps

Ingredients

4 cups thinly sliced celery
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup whole milk
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons finely chopped green pepper
2 tablespoons diced pimientos
1 cup shredded sharp cheddar cheese
1 cup soft bread crumbs

Directions

1

In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside.
2

Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat.
3

Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.