Celery Bake Recipe
Ingredients
| 4 cups 1/4 inch diagonally sliced celery | ||
| 1 jar (2 ounces) sliced pimiento; drained and chopped | ||
| Water chestnuts | 1 Can (10oz), drained | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
Directions
Cook celery in 1 inch boiling salted water (1/2 teaspoon salt to 1 cup water) in tightly covered saucepan 5 minutes; drain.
Mix all ingredients in ungreased 1/2 quart casserole.
(Can be baked immediately.) Cover and refrigerate.
55 minutes before serving, heat oven to 350°.
Cover and bake Celery Bake until hot, 45 minutes.
Stir before serving; garnish with salted nuts.
Mix all ingredients in ungreased 1/2 quart casserole.
(Can be baked immediately.) Cover and refrigerate.
55 minutes before serving, heat oven to 350°.
Cover and bake Celery Bake until hot, 45 minutes.
Stir before serving; garnish with salted nuts.
Chef
