|
1
Preheat oven to 350°F.
2
Cook celery in salted boiling water for 7 minutes and drain.
3
Combine with water chestnuts and soup, pour into a greased 1 1/2
quart casserole.
4
In a sauté pan, melt butter, add cracker crumbs and almonds and
stir until well mixed.
5
Sprinkle over celery mixture and bake for 30 minutes.
|
