Creamy Celery Casserole

Course : Vegetables
Serves: 6
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2 Cup diced celery
1 can sliced water chestnuts -- (8 oz.) drained
1/3 Cup slivered almonds -- toasted
1/4 Cup butter
3 tablespoons all purpose flour
2/3 Cup half and half
1/3 Cup chicken broth
1/4 teaspoon salt
1 can sliced mushrooms -- (4 oz.) drained
1/2 Cup grated Parmesan cheese

Preparation / Directions:

Cook celery in boiling water 5 minutes; drain. Combine celery, water chestnuts, and almonds; spoon into a greased 1 1/2 quart baking dish. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt. Pour sauce over celery mixture; sprinkle with mushrooms. Bake at 350 F for 15 minutes; sprinkle with cheese, and bake an additional 15 minutes.

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