| Ingredients: |
4 cups diced celery
1 (8 oz.) can water chestnuts
1 can cream of chicken soup
1/4 cup diced pimiento |
1/2 cup soft bread crumbs
1/4 cup toasted slivered almonds
2 tablespoons butter, melted |
| Cooking
Instructions: |
|
Cook celery in a small amount of water for about 8 minutes; celery should still be quite crisp. Drain. Drain and slice chestnuts. Combine celery, chestnuts and pimiento with soup. Turn into a 1-quart casserole. Moisten bread crumbs with the butter and add the almonds. Sprinkle over top of casserole. Bake at 350 degrees for 35 minutes. |
|
|
