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Celery and Water Chestnut Casserole




Source of Recipe


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2 bouillon cubes
1 3/4 c. boiling water
1 bunch celery, bias cut in 3/4" pieces
1/2 tsp. salt
dash pepper
1/2 tsp crushed basil leaves
2 Tblsp. cornstarch
2 Tblsp. cold water
2 (5 oz cans) water chestnuts, drained and sliced
1/2 c. sliced almonds
1/2 c. fine dry bread crumbs
2 Tblsp. melted butter or margarine

Dissolve bouillon cubes in boiling water. Combine celery with
bouillon and seasonings, cover and cook until celery is trender-crisp,
about 10 minutes. Blend cornstarch with cold water; gradually stir
into celery mixture. Cook and stir until thickened. Add water
chestnuts and almonds. Turn into 2-qt. casserole. Toss crumbs
with melted butter; sprinkle over top of celery.

Bake, uncovered, in moderate oven (350) about 25 minutes. Makes
5 to 6 servings.