Celery Casserole
"My aunt made this many years ago for a holiday dinner and I was hooked from the first bite! The crunch, the buttery crumbs...so very good! Simple fare - ultimate comfort food. This is great with turkey, chicken, ham, pork chops...heck anything! Hope you try and enjoy as much as we do."
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 4 cups chopped celery
- 1 (10 ounce) can cream of chicken soup
- 1 (8 ounce) can sliced water chestnuts
- 1 sleeve Ritz cracker, crushed
- 1⁄2 cup slivered almonds
- 1⁄4 cup butter, melted
directions
- Chop celery, put in medium pan, cover with water and bring to a boil for 10 minutes.
- While celery is cooking, crush crackers, add almonds and the melted butter. Reserve 1/3 for later use.
- Drain water chestnuts and cooked celery. Add to cracker/almond/butter mixture and add cream of chicken soup. Stir to mix well.
- Pour into 2 quart casserole (spray with non-stick cooking spray). Bake 350 degrees for 20 minutes; top with reserved crumb mixture and continue baking for another 10 minutes.
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RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.
