Do You Like Celery

Boy Oh Boy! Do I have a recipe for you!

I have made this several times and always receive lots of positive comments. I think the recipe has been around for a long time. It 
is something a little different. The water chestnuts give it a nice crunchy texture.

Celery casserole with toasted almonds and water chestnuts

4 cups sliced celery, (sliced 1-inch)
1 can cream of chicken soup
1/4 cup diced pimiento, drained
1/2 cup soft bread crumbs
1/4 cup slivered almonds, toasted*
2 tablespoons melted butter

Cook celery in salted water until just tender but still a little crisp, about 8 minutes. Drain and combine in a bowl with water chestnuts, soup, and pimiento. Pour into a greased 1-quart casserole dish. Combine bread crumbs, almonds, and melted butter; sprinkle over the casserole. Bake at 350° for about 30 minutes, or until hot and bubbly.
Serves 4 to 6.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

I hope you try it and that you  like it.

Happy Cooking.

Mary