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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Celery Casserole Recipe

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This recipe for Celery Casserole is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 5 cups celery pieces, cut 1" in length
1/4 c. diced pimento
1 can cream of celery soup
5 ounce can sliced water chestnuts
1 c. torn bread crumbs
1/4 c. slivered almonds
1/4 c. melted butter
Directions:
Directions:
Cook celery in salted water for 8 minutes. Cool in colander. Mix celery with pimento, soup and water chestnuts. Put in 1 1/2-qt. casserole. Top with torn bread crumbs and slivered almonds. Pour melted butter over all. Bake at 350º for 35 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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