Celery Nut Casserole

Sass Muffin

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3/4 c whole milk
3 T AP flour
3 c thin sliced celery
1 T olive oil
1 c vegetable broth
1 can water chestnuts, drained
1 c sliced button mushrooms
2 T sliced toasted almonds

2 T parmesan cheese
2 T dried bread crumbs
Mix parmesan cheese and bread crumbs in a small bowl and set aside.

Whisk milk and flour til smooth, set aside.

Heat oil over medium heat in a skillet, add celery and cook til tender.
Add broth and bring to a boil, then whisk in milk/flour mixture, stirring constantly.
Reduce to medium and cook for a few minutes more until thick and bubbly.

Remove from heat and stir in water chestnuts, mushrooms and almonds.

Place in well oiled casserole dish,then sprinkle with the cheese/crumb topping.

Bake 350 for 20-25 minutes.