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


NYC Nutrilink: