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Baked Celery

"If you like celery, you'll love this easy and delicious new way to serve it. It's a hot and bubbly comfort food, but fancy enough for company. My husband asks me to make this often."

Ingredients :

• 4 cups diced celery
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1 (8 ounce) can diced water chestnuts, drained
• 1/4 cup chopped roasted red peppers
• 2 teaspoons butter
• 1/2 cup soft bread crumbs
• 1/4 cup slivered almonds

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H15M

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix celery, mushroom soup, water chestnuts, and red peppers together in a 1-quart casserole dish.
• Melt butter in a small skillet over medium-low heat. Add bread crumbs and almonds; stir until toasted and fragrant, about 5 minutes. Sprinkle over casserole.
• Bake in the preheated oven until celery is soft, about 1 hour.

Notes :

• Substitute pickled pimiento peppers for the roasted red peppers, if preferred.
• Use whatever nuts you like!

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