Celery And Pecan Casserole

• 3 large bunches celery, cleaned and cut into 1/2-inch slices (about 3 cups)
• 1 tablespoon sugar
• 1 cup pecan halves
• 1/4 cup butter or margarine
• 3 tablespoons all-purpose flour
• 1 cup half-and-half
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon red pepper
• 1/2 cup buttery cracker crumbs

1. Combine celery, sugar, and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until celery is tender. Drain well. Place celery and pecans in a lightly greased 1 1/2-quart casserole. Set aside.
2. Melt butter in a heavy saucepan over low heat; gradually blend in flour, and cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly.
3. Gradually stir about one-fourth of hot flour mixture into egg; add to remaining mixture in saucepan, stirring well. Add salt and pepper; cook 1 minute, stirring constantly. Pour sauce over celery mixture.
4. Sprinkle cracker crumbs over top of casserole. Bake, uncovered, at 325u0b0 for 30 minutes.

bunches celery, sugar, pecan halves, butter, allpurpose, egg, salt, red pepper, buttery cracker crumbs

Taken from www.myrecipes.com/recipe/celery-pecan-casserole (may not work)