Prep 10 mins
Cook 30 mins
Celery is the star in this dish instead of being a supporting character! Sometimes, I use roughly crushed chow mein noodles instead of crackers and just enough butter to crisp the almonds.
- 3 cups celery, sliced 1/4-inch thick
- 1 (8 ounce) can water chestnuts
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄4 cup butter
- 1 cup crushed Ritz cracker
- 2 ounces slivered almonds
- Preheat oven to 350°F.
- Cook celery in salted boiling water for 7 minutes and drain.
- Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
- In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
- Sprinkle over celery mixture and bake for 30 minutes.
What a wonderful way to use leftover celery (which I always seem to have). Didn't have any Ritz crackers so I used saltines (leftover from making saltine candy - YUM!). I also used low fat cream of mushroom soup. Even with the modifications this tasted great - nice and crunchy with great flavor. Thanks for this unusual and easy recipe!
May whole family ate the entire dish! Great flavor, can add fresh diced jalapenos to spice it up if you like.
This is wonderful! Making this for the second time. I did not have the water chestnuts and used the dried crunchy onions because that is all I had. Toasted the almonds and added a little garlic powder because the hubby asked for it. 10 stars if I could give that!