An interesting side dish casserole consisting of celery, water chestnuts, pimento and toasted sliced almonds baked in a sauce of sour cream and cream of chicken soup, topped with a crust of buttered bread cubes.

Saucy Celery Bake

4 cups celery, diagonally cut in 1-inch pieces
1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
1/2 cup sour cream
1 (8-ounce) can sliced water chestnuts, drained
1/4 cup chopped pimento
1/4 cup sliced almonds, toasted
3 slices white bread
2 tablespoons butter, melted

1. Boil celery in 2 cups water for 5 minutes. Drain celery and reserve 1/4 cup water.
2. Add soup, sour cream, water chestnuts, pimento and almonds to celery.
3. Pour into buttered 1 1/2 quart casserole.
4. Cube bread slices. Toss bread cubes in melted butter. Top casserole with buttered bread cubes.
5. Bake uncovered at 350°F (175°C) for 30 minutes.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.