Clam Casserole

Ingredients

1/4 cup grated onion
1/4 cup finely diced celery
6 tablespoons Roberts Butter, melted
1 can (10 3/4 ounce) cream of mushroom soup
2 Roberts Eggs
2 cans (7 3/4 ounces each) minced clams, drained
2 cups cracker crumbs

Preparation

Saute grated onion and diced celery in 2 tablespoons butter until tender. Mix together mushroom soup and eggs; stir in sauteed onion and celery and drained clams. Blend together cracker crumbs and remaining melted butter. Stir half of buttered cracker crumbs into clam mixture; pour into a 1 1/2 quart buttered baking dish. Sprinkle with remaining cracker crumbs. Bake at 400° for 20 to 25 minutes.

Yield: 4 to 5 servings