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 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
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.