4 cups sliced celery
1 can cream of chicken soup
2 cans sliced water chestnuts drained
1/4 cup sliced almonds sauteed in butter
1/2 cup corn flake crumbs
melted margarine or butter
Parboil celery in water with a little salt added, zap in the microwave for a few minutes or sautee in a pan for a few minutes to take the bite off. Combine drained celery with water chestnuts and undiluted soup. Place in casserole. Top with crumbs and margarine. Sprinkle with almonds. Bake @ 350 for 30 minutes.
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