Dixie Celery Casserole

• 3 c. celery, cut in 1-inch slices
• 1 tsp. salt water to cover
• 1 can cream of chicken soup
• 1/2 c. milk
• 1/2 tsp. Tabasco sauce
• 1/2 can water chestnuts (about 15), sliced
• 1/4 c. sliced almonds
• 4 Tbsp. butter
• 3 Tbsp. soft bread crumbs

1. In medium saucepan, place celery, salt and water to cover. Cook 8 minutes on high heat; drain.
2. In small mixing bowl, blend chicken soup with milk, tabasco and water chestnuts.
3. Butter an 8-inch casserole.
4. Sprinkle celery over bottom.
5. Cover with soup mixture.
6. Dot with 2 tablespoons butter.
7. Melt remaining butter in saucepan.
8. Blend with almonds and bread crumbs.
9. Sprinkle over top of casserole.
10. Bake at 350u0b0 for 35 minutes, until golden brown.

celery, salt water, cream of chicken soup, milk, tabasco sauce, water chestnuts, almonds, butter, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242443 (may not work)