Monday, December 24, 2007

Vegetable-Celery Casserole

Here's another clipping from the newspaper. It looks easy.
6 cups sliced celery (sliced diagonally)
2 cans cream of chicken soup
1 can sliced water chestnuts, drained
2-ounce jar diced pimento
1 cup breadcrumbs (Some toast some buttered bread to make these)
Cook celery in a small amount of water only until tender crisp, about 8-10 minutes, and drain. Combine all remaining ingredients except bread crumbs. Place in a 2 quart casserole(Some used a 7x11 inch dish) and top with bread crumbs. Bake at 350 degrees, uncovered, for about 25-30 minutes. Makes 4-6 servings.

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