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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Celery is the star in this dish instead of being a supporting character! Sometimes, I use roughly crushed chow mein noodles instead of crackers and just enough butter to crisp the almonds. Ingredients:
3 cups celery, sliced 1/4-inch thick |
1 (8 ounce) can water chestnuts |
1 (10 3/4 ounce) can cream of mushroom soup |
1/4 cup butter |
1 cup crushed ritz cracker |
2 ounces slivered almonds |
Directions:
1. Preheat oven to 350°F.
2. Cook celery in salted boiling water for 7 minutes and drain.
3. Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
4. In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
5. Sprinkle over celery mixture and bake for 30 minutes.
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