| Ingredients: |
5 cups celery, cut in 1-inch pieces
1 cup thinly sliced carrots
1/2 teaspoon seasoned salt
1 cup (4 oz.) grated cheese |
1/2 can cream of chicken soup
1/4 cup sliced almonds
1 tablespoon butter, melted |
| Cooking
Instructions: |
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Pre-cook celery and carrots in a small amount of water for about 5 minutes. Drain. Combine seasoned salt, cheese and soup and add to vegetables and toss to mix. Turn into a buttered 1-1/2-quart casserole. Stir butter into almonds and sprinkle over all. Bake at 350 degrees for 30 minutes or until vegetables are tender. Cover for first 15 minutes, then uncover to brown almonds. |
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