Celery And Pecan Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 large bunches celery, cleaned and cut into 1/2-inch slices (about 3 cups) |
1 tablespoon sugar |
1 cup pecan halves |
1/4 cup butter or margarine |
3 tablespoons all-purpose flour |
1 cup half-and-half |
1 egg, beaten |
1 teaspoon salt |
1/4 to 1/2 teaspoon red pepper |
1/2 cup buttery cracker crumbs |
Directions:
1. Combine celery, sugar, and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until celery is tender. Drain well. Place celery and pecans in a lightly greased 1 1/2-quart casserole. Set aside.
2. Melt butter in a heavy saucepan over low heat; gradually blend in flour, and cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly.
3. Gradually stir about one-fourth of hot flour mixture into egg; add to remaining mixture in saucepan, stirring well. Add salt and pepper; cook 1 minute, stirring constantly. Pour sauce over celery mixture.
4. Sprinkle cracker crumbs over top of casserole. Bake, uncovered, at 325° for 30 minutes.
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