A friend of mine brought this casserole to a potluck we had at work. It was so delicious and different than I had eaten before. It was a huge hit. So of course I had to have the recipe and I tried it out on my kids. They loved it!! The flavor combination is amazing.
Joan's Celery and Water Chestnut Casserole
4 cups chopped celery
1 can sliced water chestnuts, drained
1 can green beans, drained
1/4 cup minced onion
1 can Cream of Chicken Soup
1/2 cup Rice Krispies or Corn Flakes crushed just a bit
1/4 cup slivered almonds (optional)
3 Tbs Butter
Cook celery in a small amount of boiling salted water, until tender crisp, about 8 minutes. Drain celery and mix with the water chestnuts, soup and onion. Then put in to a greased casserole dish, Toss Rice Krispies or Corn Flakes and almonds in the melted butter. Sprinkle it over the top of the celery mixture. Bake at 350 degrees for 35 minutes.
*the original recipe calls for 1/4 cup diced pimento instead of onion.
Joan's Celery and Water Chestnut Casserole
4 cups chopped celery
1 can sliced water chestnuts, drained
1 can green beans, drained
1/4 cup minced onion
1 can Cream of Chicken Soup
1/2 cup Rice Krispies or Corn Flakes crushed just a bit
1/4 cup slivered almonds (optional)
3 Tbs Butter
Cook celery in a small amount of boiling salted water, until tender crisp, about 8 minutes. Drain celery and mix with the water chestnuts, soup and onion. Then put in to a greased casserole dish, Toss Rice Krispies or Corn Flakes and almonds in the melted butter. Sprinkle it over the top of the celery mixture. Bake at 350 degrees for 35 minutes.
*the original recipe calls for 1/4 cup diced pimento instead of onion.
It tasted so delicious!
Enjoy,
Tiffanee
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