Celery Casserole

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups chopped celery
  • 1
    (10 ounce) can cream of chicken soup
  • 1
    (8 ounce) can sliced water chestnuts
  • 1
    sleeve Ritz cracker, crushed
  • 12
    cup slivered almonds
  • 14
    cup butter, melted
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DIRECTIONS

  • Chop celery, put in medium pan, cover with water and bring to a boil for 10 minutes.
  • While celery is cooking, crush crackers, add almonds and the melted butter. Reserve 1/3 for later use.
  • Drain water chestnuts and cooked celery. Add to cracker/almond/butter mixture and add cream of chicken soup. Stir to mix well.
  • Pour into 2 quart casserole (spray with non-stick cooking spray). Bake 350 degrees for 20 minutes; top with reserved crumb mixture and continue baking for another 10 minutes.
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