From Paulette Vickery's Recipe Collection
Shaker Celery Casserole
vegetables
4 cup celery
1 can cream of chicken soup
1/4 cup peminetos, diced
1/2 cup fresh bread crumbs
1/4 cup slivered almonds
2 tablespoon butter, melted
Cut celery into 1 inches pieces, and boil for 8 minutes. Drain. Add cream of chicken soup, and pimentos. Put in 1 quart greased casserole dish. Top with bread crumbs and slivered almonds. Pour melted butter over casserole. Bake at 350 degrees, 35 minutes.
Yield: 6 servings
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