Here’s one of our more unique casserole recipes, one that you might have never though of, but that’s why we’re here…
What You Need:
4 stalks of celery, sliced
1 C water chestnuts
1/4 C pimento, chopped
1 (10.75 oz.) can cream of chicken soup
1/2 tsp. salt
1/4 tsp. pepper
1/2 C almonds, sliced and toasted
How to Make It:
Place the celery into a large saucepan and cover with water.
Place the pan over medium heat and bring the water to a steady boil.
Continue cook 8 minutes or until the celery is tender.
Drain the celery.
Add the chestnuts to the celery and stir to combine.
Stir in the pimento and chicken soup until all the ingredients are completely blended.
Sprinkle in the salt and pepper in to the mixture and stir to incorporate.
Heat the oven to 350 degrees.
Spray a casserole dish with a non stick cooking spray on the bottom and sides.
Spread the celery mixture into the casserole dish.
Cover the top with the toasted almond slices.
Bake 30 minutes or until the casserole is completely heated through.
To toast the almonds place them in a saucepan over medium high heat. Shake the pan and allow the almonds to toast for about 5 minutes or until they are a golden brown. Add 2 tbsp. butter to the pan before the nuts to give them a light buttery flavor.