Far East Celery
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Elinor Retzke, Group Dept. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 1 can cream of chicken soup
- 1/2 cup croutons
- 4 cups celery cut into 1-inch pieces
- 5 oz. can water chestnuts drained & sliced thin
- 1/3 cup toasted, sliced almonds
- 1/2 tsp. monosodium glutamate
- 3 tbs. melted butter
- Carbohydrate 16.7196566666523 g
- Cholesterol 69.5533332817162 mg
- Fat 31.5665233138605 g
- Fiber 0.745333328445752 g
- Protein 4.3802166664626 g
- Saturated Fat 16.6899819876676 g
- Serving Size 1 1 Serving (176g)
- Sodium 1198.30399986171 mg
- Sugar 15.9743233382065 g
- Trans Fat 3.14216033197016 g
- Calories 364 calories
Cook celery in small amount of boiling, salted water until crisp. Do not overcook. Drain & combine with water chestnuts & soup in a casserole. Season with monosodium glutamate. Top with almonds & croutons which have been tossed with melted butter. Bake in 350 degree oven, 35 minutes, until hot. Makes 6 servings.
