Scalloped Celery

• 4 cups thinly sliced celery
• 6 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2 tablespoons finely chopped green pepper
• 2 tablespoons diced pimientos
• 1 cup shredded sharp cheddar cheese
• 1 cup soft bread crumbs

1. In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside.
2. Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat.
3. Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350u0b0 for 20-25 minutes or until bubbly.

celery, butter, allpurpose, salt, milk, mushroom stems, green pepper, pimientos, cheddar cheese, bread crumbs

Taken from www.tasteofhome.com/recipes/scalloped-celery/ (may not work)