Celery-Almond Casserole
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 cups celery, cut in 1-inch pieces
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1⁄2 cup sour cream
- 1 cup toasted slivered almonds
- 1 (4 ounce) can water chestnuts, drained and sliced
- buttered soft breadcrumbs
directions
- Cook celery in a small amount of boiling salted water until it is tender, but still crisp- Drain.
- Stir in soup, sour cream, almonds and sliced water chestnuts.
- Spoon mixture into a buttered shallow 2-quart baking dish, sprinkle with buttered crumbs.
- Bake at 350 degrees for 30 minutes.
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Reviews
-
I made this dish one night for dinner to use up some extra celery I had in the refrigerator. I generally do not like the taste of celery but this was wonderful! My boyfriend and I enjoyed it and I will be making it again, but I will be halving the recipe next time it was a bit much for two people. Thanks for sharing this wonderful recipe!
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I needed to review this as I've shared this with several people now. I love this casserole - and when I make it everybody always asks for the recipe. The only thing different I do (personal taste) is add 1 roll of crushed Ritz crackers - 1/2 in the recipe and top the the balance. YUMMMM... Thanks for sharing.
RECIPE SUBMITTED BY
BeccaB3c
United States