Crunchy Scalloped Celery
|Diagonally sliced celery||3 Cup (48 tbs)|
|Frozen peas||10 Ounce, thawed and drained (1 Package)|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
Preheat oven to 350°.
In large saucepan, simmer celery in small amount of boiling water until tender-crisp, about 5 minutes; drain.
Stir in peas, water chestnuts, mushrooms, soup, milk, seasoned salt and 1/2 can French Fried Onions.
Pour into 1 1/2-quart casserole.
Bake, uncovered, at 350° for 20 minutes or until heated through.
Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.