CRUNCHY CELERY CASSEROLE

By jarren

Ingredients

• 4 cups (1L) sliced celery
• 1 can (10 oz/284 mL) cream of celery soup
• 1 can (8 oz/227 mL) sliced water chestnuts, drained
• 1/4 cup (50 mL) diced pimiento, drained
• 1/2 tsp (2 mL) basil, crumbled
• 1/4 tsp (1 mL) white pepper
• 1/3 cup (75 mL) buttered bread crumbs

Preparation

Step 1

Combine all ingredients except bread crumbs. Spoon into a greased 8-in. (20-cm) square baking dish. Sprinkle with buttered crumbs. Casserole may be prepared to this point and refrigerated for up to 24 hours. Bake at 350° F (180° C) for 40 to 45 minutes. Serves 6 to 8. Substitution: Diced fresh or roasted red bell pepper may be substituted for pimiento.