Scalloped Celery Recipe
- 4 cups thinly sliced celery
- 6 tablespoons butter or margarine, divided
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 1 (4 ounce) can mushroom stems and pieces, drained
- 2 tablespoons finely chopped green pepper
- 2 tablespoons diced pimientos
- 1 cup shredded sharp Cheddar cheese
- 1 cup soft bread crumbs
- In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside. Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat. Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly.
