Name: Nutty Water Chestnut and Almond Casserole
Cook time: 35 min
Ingredients: 2 bouillon cubes; 1 3/4 cup boiling water; 1 bunch celery, bias cut in 3/4; 1/2 teaspoon salt; 1 dash pepper; 1/2 basil leaves, crushed; 2 tablespoon cornstarch; 2 tablespoon cold water; 2 can (5-ounce) water chestnuts, drained and sliced; 1/2 cup almonds, sliced; 1/2 cup dry bread crumbs; 2 tablespoon melted butter or margarine

Nutty Water Chestnut and Almond Casserole

Cooking Time35 min

Cooking MethodCasserole

Ingredients

2 bouillon cubes
1 3/4 cup boiling water
1 bunch celery, bias cut in 3/4
1/2 teaspoon salt
1 dash pepper
1/2 basil leaves, crushed
2 tablespoons cornstarch
2 tablespoons cold water
2 cans (5-ounce) water chestnuts, drained and sliced
1/2 cup almonds, sliced
1/2 cup dry bread crumbs
2 tablespoons melted butter or margarine

Instructions

Preheat oven to 350 degrees F.
Dissolve bouillon cubes in boiling water.
Combine celery with bouillon, salt, pepper, and basil leaves; 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-quart. casserole dish.
Toss crumbs with melted butter; sprinkle over top of celery.
Bake uncovered for about 25 minutes.