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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

Water Chestnut Casserole Recipe

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This recipe for Water Chestnut Casserole is from Family Blessings Cookbook, 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:  
2 cup chopped celery, cooked 7 minutes in salted water and drained
1 (1 lb) can water chestnuts, sliced
1 can cream of chicken soup
1 small (3 1/2 oz) pkg sliced almonds
1/4 cup melted butter
32 Ritz crackers
Directions:
Directions:
Combine celery, water chestnuts and cream of chicken soup. Put into casserole dish. Saute almonds in melted butter. Pour over 32 crushed Ritz crackers and toss lightly. Spread over top of celery mixture. Bake for 30 minutes at 350º.
Personal Notes:
Personal Notes:
Yeddo OES Country Cookbook

 

 

 

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