Title: Celery casserole #1
 Categories: Casserole
      Yield: 6 Servings
 
     10 lg Celery ribs
      1    Stick butter
      1 cn (8-oz) water chestnuts;
           -drain
      1 cn (10-oz) cream of chicken
           -soup
      2    -(up to)
      3 sl Bread; crumbled
 
  Cut celery in 1-inch strips. Cook until tender in very small amount of
  water. Drain; salt to taste; add 1/2 stick butter and let melt. Add
  sliced water chestnuts and soup. Place in 1-1/2 quart casserole and
  cover with crumbs which have been sauteed in remaining butter. Bake
  at 350 for 20 minutes or until crumbs are brown.
  
  MRS PAUL GARNER (ALICE)
  
  MARVELL, AR
  
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM