Prep 10 mins
Cook 25 mins
An adaptation of a recipe from the Taste of Home magazine.
- 10 celery ribs, thinly sliced
- 2 (10 1/2 ounce) cans cream of celery soup
- 3⁄4 cup breadcrumbs
- 2 tablespoons margarine
- 1 teaspoon marjoram
- In a bowl combine the celery, soup and marjoram.
- Pour into a greased baking dish.
- Then add the bread crumbs and butter over top.
- Bake at 350° for 20-25 minutes.