Directions:
- Place celery in a saucepan and cover with water. Cover and bring to a boil. Uncover; cook for 5-6 minutes or until crisp-tender. Drain and place in a bowl. Add the soup, water chestnuts, 1 cup croutons and 1/2 cup almonds. Transfer to a greased 1-1/2-qt. baking dish.
- Crush remaining croutons; toss with butter and remaining almonds. Sprinkle over the top. Bake, uncovered, at 350° for 20-25 minutes or until heated through and top is golden brown. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.26 Kcal (1324 kJ) | ||
| Calories from fat | 107.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 18% | |
|---|---|---|---|
| Cholesterol | 5.61mg | 2% | |
| Sodium | 503.61mg | 21% | |
| Potassium | 265.47mg | 6% | |
| Total Carbs | 40.21g | 13% | |
| Sugars | 8.99g | 36% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 10.23g | 20% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 225.06 Kcal (942 kJ) | ||
| Calories from fat | 76.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 18% | |
|---|---|---|---|
| Cholesterol | 3.99mg | 2% | |
| Sodium | 358.38mg | 21% | |
| Potassium | 188.91mg | 6% | |
| Total Carbs | 28.61g | 13% | |
| Sugars | 6.4g | 36% | |
| Dietary Fiber | 1.95g | 11% | |
| Protein | 7.28g | 20% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 40.9mg | 6% | |
* 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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