Serves: 8
Total Calories: 271

1 cup water
4 cups celery diagonally sliced
1 (8-ounce) can water chestnut sliced
1 (4-ounce) can mushrooms mushroom stems and pieces
1/4 cup almonds slivered
5 tablespoons butter or margarine
3 tablespoons flour
1 cup chicken broth or bouillon
1/2 cup half and half
salt and freshly ground pepper
1/2 cup bread crumbs dry
1/2 cup Parmesan cheese grated

Preheat oven to 375° F. Grease a shallow 1 1/2 -quart casserole. In a medium saucepan over medium heat bring water to a boil. Add celery cover and simmer for 7 to 10 minutes or until crisp-tender. Drain.

Add drained water chestnuts and mushrooms. Stir in almonds set aside.

In a large saucepan melt butter or margarine. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth or bouillon and half-and-half. Stirring over medium heat, bring to a boil and boil until thickened. Add salt and pepper to taste. Stir in celery mixture. Pour into casserole.

In a small bowl combine bread crumbs and cheese. Sprinkle over top of celery mixture. Bake for 20 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 271
Calories from Fat: 128

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