Serves: 8
Total Calories: 269
Parboil the celery for 5 minutes. It should still be rather crisp. Drain and put in a baking dish with almonds and water chestnuts. Melt 3 tablespoons butter, add the flour, stir and cook for a few minutes over low heat. Slowly stir in broth and half and half. Simmer over low heat for 5 minutes. Add mushrooms to sauce, then pour over celery. Sprinkle with Parmesan cheese, dot with the remaining 2 tablespoons butter, then top with the bread crumbs. Bake at 350° until bubbly.
This Celery Casserole recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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