Celery au Gratin

Ingredients

4 cups sliced celery
5 tablespoons Roberts Butter
3 tablespoons flour
2 chicken bouillon cubes
1 1/2 cups boiling water
1/2 cup Roberts Half and Half
1/2 cup slivered blanched almonds
1 cup grated Cheddar cheese
1/3 cup bread crumbs

Preparation

Cook celery in small amount of salted water until tender, about 15 minutes; drain. Melt 3 tablespoons butter in separate saucepan; stir in flour. Dissolve bouillon cubes in boiling water; gradually add with half and half to butter mixture; cook, stirring constantly, until thickened. Alternate layers of cooked celery, sauce, almonds and grated cheese in a buttered 1 1/2 quart baking dish. Melt remaining butter and toss with bread crumbs; sprinkle over top of casserole. Bake at 350° for 30 minutes.

Recipe Contributed By: Mrs. H. J. Tanner Omaha, Nebraska

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.