Total Calories: 268
Boil celery for five minutes. Drain, then mix with almonds, chestnuts and mushrooms.
Melt the butter in a saucepan, add the flour and cook roux until it bubbles add the cream and chicken broth, cook until thick.
Blend celery mixture into the sauce, then pour into oven proof casserole. Top with bread crumbs and cheese. Heat in a 375° oven until hot and bubbly.
This Scalloped Celery recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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