CELERY CASSEROLE - BY DENNIE
- 2 cups celery, chopped
- 1 can cream of chicken soup
- 1 can water chestnuts
- 1 sm. jar diced pimentos
- 1 stick butter, melted
- 1 stack Ritz crackers, crushed
- 1/2 c. sliced almonds
In a med. saucepan, bring celery to a boil and boil for 7 minutes. Drain. Meanwhile, combine the soup, water chestnuts, and pimentos in a 1 qt. casserole dish. Sauté the crackers in the melted butter. Add the cooked celery to the soup mixture, top with the sautéed crackers and put the almonds on top. Bake at 350 degrees for 30 minutes. This serves 6, so I usually double the recipe.
