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Celery and Water Chestnut Casserolette |
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Ingredients
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* 4 stalks of celery, sliced thin on the diagonal
* 1 cup sliced water chestnuts
* 1 (10 oz) can cream of celery soup
* 1/2 tsp salt
* 1/4 tsp pepper
* 1/4 C pimento, chopped
* 1/2 C almonds, sliced and toasted
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Directions
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1. Preheat oven to 350 degrees. Spray small casserole with nonstick cooking spray.
2. Place celery, water chestnuts, soup, salt and pepper in bowl and stir to combine.
3. Add pimento and toss together gently.
4. Cover casserole and place in 350 oven for 25 to 30 minutes or until celery is mostly tender.
5. Uncover, sprinkle almonds on top, and continue to bake UNCOVERED for 10 minutes or until top starts to brown.
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Story
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This makes a wonderful little side dish especially with a simple white fish that's been grilled or oven baked.
Be sure to cut your celery thin and diagonally (picture a stir fry dish) so it cooks well and gets nice and tender.
Also, toasting the almonds is important for the added flavor and color. It's easier than you might think. Just put the almonds in a dry skillet (no oil) over medium heat and toss the almonds around until you see them start to get golden brown. That's it!
Grownups will appreciate this dish more than kids, so save it for a special luncheon or dinner for two.
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