Creamed Celery Casserole (1982)

• 
  3 cups celery, diced
• 1/4 cup slivered almonds
•  1/2 cup sliced water chestnuts
• 5 tbspns butter
• 3 tbspns flour
• 1 cup chicken broth
• 3/4 cup light cream
• 1/2 cup sliced mushrooms
• 1/2 cup Parmesan cheese
• 1/2 cup dry bread crumbs

Preheat oven to 350 degrees. Parboil celery 5 minutes. Drain and put in buttered casserole dish with almonds and water chestnuts. 

Melt 3 tablespoons of butter; add flour and stir until bubbly. Slowly stir in broth and cream. Simmer 5 minutes. Add mushrooms to sauce, and pour over celery.  Sprinkle with Parmesan cheese, remaining 2 tablespoons of butter, and bread crumbs.   

Bake 30 minutes or until bubbly. Yield: 6 servings.

More "Lost" Celery Recipes

Celery Victor with Crab Legs or Shrimp (1946)

California Orange Waldorf Salad (1980)

(Origin - "Philadelphia Main Line Classics" by The Saturday Club of Wayne, Pennsylvania, 1982. Recipe contributed by Elizabeth Taylor Young.)