Remove outer stalks and leaves from celery.
Cut heads into quarters lengthwise; brown in butter.
Place in a shallow casserole with green peppers, parsley, chives, garlic and olive oil.
Top with almonds; pour on broth to a depth of 1/4 inch in casserole.
Cover; bake in a preheated 350\u00b0 oven for 30 minutes, basting with liquid in casserole several times.
Uncover; baste again.
Cook until celery is tender.
Add more broth if needed during baking.
Serves 4.
Cook celery 8 minutes in salted water.
Drain.
Mix celery, chestnuts, pimento and soup.
Place in a buttered 2-quart casserole.
Melt butter.
Pour over bread crumbs.
Add almonds. Sprinkle over casserole.
Bake at 350\u00b0 for 30 minutes.
Boil celery, but keep it a little crisp.
Drain, mix soup, water chestnuts, butter and almonds in a 2 quart casserole dish. Add celery. Sprinkle bread crumbs on top.
Bake at 350\u00b0 for 30 minutes.
Cook celery for 7 minutes; drain.
Mix celery, soup and water chestnuts.
Pour into casserole.
Mix crackers and almonds with melted butter.
Spoon over celery mixture.
Bake 35 minutes at 350\u00b0.
Cook celery and onion until almost done.
Drain.
Blend soup and milk.
Add soup, salt and water chestnuts to celery and onion; place in greased casserole.
Combine butter and crackers and sprinkle over top. Bake at 350\u00b0 for 1 hour.
In medium saucepan, place celery, salt and water to cover. Cook 8 minutes on high heat; drain.
In small mixing bowl, blend chicken soup with milk, tabasco and water chestnuts.
Butter an 8-inch casserole.
Sprinkle celery over bottom.
Cover with soup mixture.
Dot with 2 tablespoons butter.
Melt remaining butter in saucepan.
Blend with almonds and bread crumbs.
Sprinkle over top of casserole.
Bake at 350\u00b0 for 35 minutes, until golden brown.
Cook celery in small amount of boiling salted water for about 6 to 8 minutes; drain.
Combine celery, water chestnuts, soup, pimiento and salt; mix well and pour the mixture into a lightly greased 2-quart casserole.
Combine noodles or crackers with almonds and butter; sprinkle over celery mixture.
Bake at 350\u00b0 for 35 minutes.
pray a 2 qt casserole dish.
Boil celery in salted water
Cook celery in water until tender.
Add salt, milk, cheese, minced onion and celery soup.
Brown almonds in margarine.
Add to celery mixture and pour into a buttered casserole dish.
Bake at 350\u00b0 for 30 to 35 minutes.
Cook celery in a small amount of water for 5 minutes.
Drain. Mix celery with chestnuts and soup.
Saute bread crumbs and almonds in margarine.
Place celery, chestnuts, and soup in a buttered casserole.
Top with bread crumbs and almonds.
Bake at 350\u00b0 for 30 minutes.
You may add some of the bread crumbs and almonds into mix, but save some for topping.
Good with chicken or turkey.
Barely cook celery; drain.
Add drained water chestnuts, drained pimentos and the chicken soup.
Put in casserole and bake 20 to 25 minutes at 350\u00b0.
Toward the last, cover casserole with bread crumbs, grated cheese and almonds.
Cook celery in small amount boiling water until just tender (about 5 minutes).
Drain.
Combine celery, almonds, chestnuts and mushrooms.
Mix well.
Pour into greased baking dish.
Melt butter; blend in flour.
Cook 1 minute.
Add broth and half and half.
Cook until thickened.
Pour over celery.
Combine cheese and bread crumbs.
Sprinkle over casserole.
Top with melted butter.
Bake 25 minutes at 350\u00b0.
Cut celery into pieces and cook in 1/2 cup water for 8 minutes. Drain and reserve water. Mix celery, soup and reserved water and put in casserole. Melt butter. Add crumbs to melted butter until absorbed, no more. Spread crumbs over casserole and bake at 3509\u00b0 for 20 minutes.
Slice and steam celery in small amount of water for 5 minutes. Mix soup, pimento and water chestnuts.
Add celery (drained) and blend.
Put in casserole dish and top with bread crumbs, blended with butter and almonds.
Bake at 350\u00b0 for 45 minutes.
Mix celery, water chestnuts, cream of chicken soup and pimentos in a quart casserole dish. Toss bread crumbs with almonds and oleo. Sprinkle on top of celery mixture. Sprinkle remaining almonds on top. Bake at 350\u00b0 for 40 minutes, until bubbly.
Boil celery in salt water for 7 minutes.
Drain.
Mix cooked celery, soup and water chestnuts in casserole dish.
Mash crackers and brown with almonds in oleo.
Sprinkle browned crackers and almonds over first mixture.
Bake at 350\u00b0 for 30 minutes, uncovered.
Microwave celery in even layer in 1 1/2-quart casserole. Cover. Microwave on High 5 to 6 minutes. Stir midway. Drain. Add soup, milk and pecans and stir. Sprinkle crushed crackers on top. Drizzle with margarine. May make ahead. Microwave on High 6 to 8 minutes. Makes 8 servings.
Boil celery in salt water until crisp, about 8 minutes. Drain.
Drain water chestnuts and slice.
Mix with soup, celery and pimiento.
Place in 1-quart casserole.
Toss 1/2 cup soft bread crumbs with slivered almonds in 2 tablespoons melted butter. Sprinkle over casserole.
Bake at 350\u00b0
for 35 minutes.
Can prepare celery ahead of time, all but baking.
Cook celery in small amount of water, approximately 5 minutes. (The celery should still be crunchy.)
Drain and combine with chestnuts, soup and seasonings.
Grease a two quart casserole. Place first mixture into casserole and top with combined breadcrumbs, almonds and butter.
Bake at 350\u00b0 about 35 minutes.
Heat oven to 400\u00b0.
Grease 1 1/2-quart casserole.
Cook celery in boiling water for 10 minutes.
Remove from heat.
Do not drain. Add butter, water chestnuts, soup, salt and pepper.
Mix lightly. Put a layer of 1/3 of the Chinese noodles in casserole.
Top with 1/2 celery mixture, then more noodles and rest of celery mixture. Cover with last of noodles.
Bake, covered, 10 minutes, then uncovered for 5 minutes more.