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.
Serving size: Complete recipe
Calories 1116 Calories from Fat 723
% Daily Value*
Total Fat 82 g125.9%
Saturated Fat 45.3 g226.6%
Trans Fat 0 g
Cholesterol 206.9 mg69%
Sodium 3035.8 mg126.5%
Total Carbohydrates 64 g21.5%
Dietary Fiber 7.2 g28.9%
Sugars 14.7 g
Protein 35 g70.3%
Vitamin A 97.3% Vitamin C 22.6%
Calcium 88% Iron 37.5%
*Based on a 2000 Calorie diet