Celery And Cheese Casserole
|Celery||3 Cup (48 tbs), diagonally sliced|
|Water||1⁄4 Cup (4 tbs)|
|Tarragon leaves||1⁄2 Teaspoon, crumbled|
|All purpose flour||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Cheddar cheese||1⁄2 Cup (8 tbs), grated|
Combine celery, 1 tablespoon butter, water, and tarragon in large saucepan; bring to boil.
Reduce heat; simmer, covered, 10 minutes.
Turn celery mixture into buttered 2-quart casserole.
Melt 2 tablespoons butter in same saucepan over medium heat.
Stir in flour and salt; cook, stirring constantly, until lightly browned.
Add milk gradually; cook, stirring constantly, until mixture is smooth and thick.
Stir in soup; heat through.
Add cheese; stir until melted.
Pour over celery mixture, blending lightly; sprinkle with paprika.
Bake in preheated 350 F oven 15 minutes or until heated through and bubbly.