Celery Casserole With White Sauce Mix
|Celery||3 Cup (48 tbs), diced|
|Water||2 1⁄2 Cup (40 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Chicken bouillon cubes||2|
|White sauce mix||1 Cup (16 tbs)|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
|Crushed wheat germ/Buttered breadcrumbs||2 Tablespoon|
Place celery in 1 1/2-quart saucepan.
Cover with water.
Bring water to a boil.
Cook for 5 minutes; drain, reserving water.
Place celery in a 1 1/2-quart casserole; add almonds, water chestnuts, and mushrooms.Heat reserved water; add bouillon cubes.
When dissolved, gradually stir in Basic White Sauce Mix, stirring constantly over low heat until mixture is smooth.
Add pepper to sauce; pour over celery.
Sprinkle with cheese.
Top with crushed wheat germ.
Bake at 350° for 20 minutes.