Directions:
- Preheat oven to 350°F.
- Cook celery in salted boiling water for 7 minutes and drain.
- Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
- In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
- Sprinkle over celery mixture and bake for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.03 Kcal (1369 kJ) | ||
| Calories from fat | 201.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.37g | 34% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 76.26mg | 3% | |
| Potassium | 204.45mg | 4% | |
| Total Carbs | 29.45g | 10% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 5.83g | 12% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 45.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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