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DIXIE CELERY CASSEROLE
3 cups celery, cut in 1 inch slices 1 tsp salt Water to cover 1 (10 3/4 oz) can cream of chicken soup 1/2 cup milk or half and half 1/2 tsp tabasco sauce 1/2 of and 8 oz can water chestnuts, about 15 sliced 1/4 cup sliced almonds 4 tbsp butter or margarine 3 tbsp soft bread crumbs
In medium saucepan, place celery, salt and water to cover. Cook 8 minutes on high heat. Drain.
In small mixing bowl, blend chicken soup with milk or half and half, tabasco and water chestnuts.
Butter an 8 inch casserole. Sprinkle celery over bottom. Cover with soup mixture. Dot with 2 tbsp butter.
Melt remaining butter in aucepan. Blend with almonds and bread crumbs. Sprinkle over top of casserole.
Bake at 350 for 35 minutes until golden brown.
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