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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A lot of celery is grown in this area, and this recipe is one of my favorites that features our star crop . It's a very colorful dish and is perfect for get-togethers. Ingredients:
4 cups thinly sliced celery |
6 tablespoons butter, divided |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup milk |
1 can (4 ounces) mushroom stems and pieces, drained |
2 tablespoons finely chopped green pepper |
2 tablespoons diced pimientos |
1 cup (4 ounces) shredded sharp cheddar cheese |
1 cup soft bread crumbs |
Directions:
1. In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside.
2. Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat.
3. Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4-6 servings.
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