|Thinly sliced celery||4 1⁄2 Cup (72 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||4 Ounce, divided (1 cup)|
|Canned mushroom stems and pieces||3 Ounce, drained (1 can)|
|Chopped green pepper||3 Tablespoon|
Saute celery in butter in a large skillet until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually add milk; cook, stirring constantly, until thickened.
Add 3/4 cup cheese and salt; stir until cheese melts.
Stir in mushrooms and green pepper.
Pour into a greased 1 quart shallow casserole.
Bake at 350° for 15 minutes.
Sprinkle with remaining 1/4 cup cheese; bake an additional 5 minutes.