Ham and Celery Casserole
|Onion||1 Medium, chopped|
|Whole blanched almonds||1⁄3 Cup (5.33 tbs)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 can)|
|Milk||3⁄4 Cup (12 tbs)|
|Cut up cooked smoked ham||3 Cup (48 tbs)|
|Celery stalks||3 Medium, sliced|
|Swiss cheese||4 Ounce, cut into 1/2 inch cubes|
|Cornflakes cereal||2 Cup (32 tbs), coarsely crushed|
|Margarine/Butter||2 Tablespoon, melted|
|Dried dill weed||1⁄8 Teaspoon|
Cook and stir onion and almonds in 2 tablespoons margarine over medium heat until almonds are golden brown.
Mix soup and milk in ungreased 1 1/2 quart casserole.
Stir in onion, almonds, ham, celery and cheese.
Cover and refrigerate no longer than 48 hours.