4 c. celery , sliced diagonally
1 c. cream of chicken soup
1/4 c. chopped pimento
1 can sliced water chestnuts
1/2 c. bread crumbs
2 tbs. butter
1/4 c. sliced almonds, toasted
Cook celery in boiling salted water til
crisp tender,about 5 min, drain well.
Combine pimentos, soup, water chest-
nuts, toss together and place in a
1 1/2 qt. buttered casserole.
Mix bread crumbs & butter & almonds
Sprinkle on top.
Bake uncovered 350 for 35 min..
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