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| back to april |
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4 cups celery (cut in 1" pieces) 1 1/2 cup shredded cheddar cheese 1 can cream of chicken soup 2 Tablespoons melted oleo 1/2 cup herb stuffing crumbs DIRECTIONS 1. Cook celery in unsalted water for 8 minutes. Drain well. 2. In a greased 8"x8" casserole dish, layer the celery, cheese and soup. End with soup as the top layer. Sprinkle the crumbs over the top and drizzle on the melted oleo. 3. Bake at 350 degrees for about 20 minutes. ENJOY! |
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