It is so easy to mix up, and it can be used as a suppertime entrée. Lots of celery and crisp water chestnuts are tossed in a quick and creamy sauce. The result turns a ho-hum veggie into a delicious side everyone will love.
Ingredients :
3 tablespoons butter
⅓ cup finely diced onion
4 cups sliced celery ½ inch slice
1 cup sliced mushrooms optional
¼ teaspoon poultry seasoning or ⅛ teaspoon dried ground sage
1 (8 ounce each) can sliced water chestnuts
1 (10.5 ounce each) can condensed cream of celery soup
Topping
4 tablespoons bread crumbs
1 tablespoon melted butter
Directions :
Preheat oven to 375°F. Combine topping ingredients and set aside.
Cook onion in butter in a large skillet over medium heat. Add celery, mushrooms, and seasoning and cook an additional 5-7 minutes or until tender crisp. Stir in water chestnuts and soup.
Place in a 1 ½ qt casserole dish and top with prepared topping.
