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.
Serving size: Complete recipe
Calories 1870 Calories from Fat 1003
% Daily Value*
Total Fat 113 g173.5%
Saturated Fat 38.8 g193.8%
Trans Fat 0 g
Cholesterol 157.1 mg52.4%
Sodium 9067.1 mg377.8%
Total Carbohydrates 158 g52.8%
Dietary Fiber 28.2 g112.7%
Sugars 31.2 g
Protein 74 g148.4%
Vitamin A 60.9% Vitamin C 18.6%
Calcium 458.8% Iron 148.6%
*Based on a 2000 Calorie diet