CROUTON CELERY CASSEROLE

Crouton Celery Casserole image

When you tire of carrots, green beans and other vegetables, let celery take the spotlight. Guests have been especially fond of this recipe, which I received from a bridge club friend.- Elizabeth Parke, Fort Wayne, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 6

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Ingredients

4 cups thinly sliced celery
1 can (10-3/4 ounces) condensed cream of celery or chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained and halved
1-1/4 cups seasoned salad croutons, divided
1/2 cup plus 2 tablespoons slivered almonds, divided
1 tablespoon butter, melted

Steps:

Place celery in a saucepan and cover with water. Cover and bring to a boil. Uncover; cook for 5-6 minutes or until crisp-tender. Drain and place in a bowl. Add the soup, water chestnuts, 1 cup croutons and 1/2 cup almonds. Transfer to a greased 1-1/2-qt. baking dish., Crush remaining croutons; toss with butter and remaining almonds. Sprinkle over the top. Bake, uncovered, at 350° for 20-25 minutes or until heated through and top is golden brown.

Nutrition Facts : Calories 142 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 423mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.