Celery Casserole With White Sauce Mix Recipe
Ingredients
| Celery | 3 Cup (16 tbs), diced | |
| Water | 2 1/2 Cup (16 tbs) | |
| Slivered almonds | 1/4 Cup (16 tbs) | |
| Water chestnuts | 1 Can (10oz), drained | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Chicken bouillon cubes | 2 | |
| 1 cup Basic White Sauce Mix | ||
| Pepper | 1/4 Teaspoon | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| 2 tablespoons crushed wheat germ or buttered breadcrumbs | ||
Directions
Place celery in 1 1/2-quart saucepan.
Cover with water.
Bring water to a boil.
Cook for 5 minutes; drain, reserving water.
Place celery in a 1 1/2-quart casserole; add almonds, water chestnuts, and mushrooms.Heat reserved water; add bouillon cubes.
When dissolved, gradually stir in Basic White Sauce Mix, stirring constantly over low heat until mixture is smooth.
Add pepper to sauce; pour over celery.
Sprinkle with cheese.
Top with crushed wheat germ.
Bake at 350° for 20 minutes.
Cover with water.
Bring water to a boil.
Cook for 5 minutes; drain, reserving water.
Place celery in a 1 1/2-quart casserole; add almonds, water chestnuts, and mushrooms.Heat reserved water; add bouillon cubes.
When dissolved, gradually stir in Basic White Sauce Mix, stirring constantly over low heat until mixture is smooth.
Add pepper to sauce; pour over celery.
Sprinkle with cheese.
Top with crushed wheat germ.
Bake at 350° for 20 minutes.
Chef
