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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When you tire of carrots, green beans and other vegetables, let celery take the spotlight. Guests have been especially fond of this recipe, which I received from a bridge club friend. Elizabeth Parke, Fort Wayne, Indiana Ingredients:
4 cups thinly sliced celery |
1 can (10-3/4 ounces) condensed cream of celery or chicken soup, undiluted |
1 can (8 ounces) sliced water chestnuts, drained and halved |
1-1/4 cups seasoned salad croutons, divided |
1/2 cup plus 2 tablespoons slivered almonds, divided |
1 tablespoon butter, melted |
Directions:
1. 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.
2. 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.
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