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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love to cook for big crowds, and I do a lot of outdoor entertaining during the summer. In winter, when it's too cold for outdoor eating, I still invite people over for meals indoors. I save elegant dishes such as this for those more intimate indoor dinners. This delicious, unusual casserole is a light vegetable side dish that is especially pretty on a holiday table. Ingredients:
4-1/2 cups sliced celery |
1 can (8 ounces) sliced water chestnuts, drained |
1/4 cup diced pimientos |
1/4 cup slivered almonds |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
topping: |
1/2 cup dry bread crumbs |
4 teaspoons butter, melted |
2 tablespoons sesame seeds |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook celery in water for 5 minutes or until crisp-tender; drain. Add the water chestnuts, pimientos, almonds and soup. Pour into greased 1-1/2-qt. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25 minutes or until crumbs are golden brown. Yield: 8 servings.
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