Title: Celery tomato casserole
 Categories: Celery, Vegetables
      Yield: 1 Servings
 
      1 bn Celery
    1/4 c  Margarine
      1 c  Diced carrots
      1 c  Diced green pepper
    3/4 c  Chopped onion
  1 1/4 c  Diced tomatoes
      1 ts Cornstarch
    1/2 c  Chicken broth
      2 ts Chopped parsley
      2 ts Basil leaves; crushed
 
  Preheat oven to 350 degrees. Trim tops from celery; cut celery in
  1-inch pieces. In 10-inch skillet, melt margarine. Add carrots, green
  pepper, onion and celery; saute for 5 minutes. Spoon into a 12 x 8 x
  2-inch baking pan or 2-quart casserole. Stir in tomatoes. In a small
  bowl, mix cornstarch and chicken broth until blended; stir in parsley
  and basil. Pour over vegetables. Cover and bake until celery is
  tender, about 45 minutes. Serves 6. Note: Canned tomatoes may be used
  instead of fresh tomatoes.