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Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 4 cups diced celery
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 (8 ounce) can diced water chestnuts, drained
- 1/4 cup chopped roasted red peppers
- 2 teaspoons butter
- 1/2 cup soft bread crumbs
- 1/4 cup slivered almonds
Method
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix celery, mushroom soup, water chestnuts, and red peppers together in a 1-quart casserole dish.
- Melt butter in a small skillet over medium-low heat. Add bread crumbs and almonds; stir until toasted and fragrant, about 5 minutes. Sprinkle over casserole.
- Bake in the preheated oven until celery is soft, about 1 hour.
