I found this dish in a booklet I picked up at our local book sale…"Pillsbury Come for Dinner 1984 . I like celery as a vegetable, not just a seasoning, and I had all the ingredients, so we enjoyed it for lunch today. I prepared it, slid it in the oven, and had plenty of time to get some pork chops ready to go with it, with some mandarin oranges for dessert. I used Emmentaler for the Swiss cheese because I keep it on hand in the freezer to make Spätzle with cheese, and it melts very nicely. I made the bread crumbs from a couple of slices of bread in my little food processor.
To keep your celery a lot longer, keep it wrapped tightly in foil and refrigerated in your crisper drawer.
My husband thought it was great, creamy and crunchy with a nicely flavored topping.
3 cups Celery -- sliced
4 tablespoons Almonds -- slivered
8 ounces Water Chestnuts, Canned -- sliced, drained
4 1/2 ounces Canned Mushroom Slices -- drained
2 tablespoons Butter
2 tablespoons Flour
1 teaspoon Chicken Bouillon
1 1/2 cups Milk
2 ounces Swiss Cheese -- shredded
2/3 cup Soft Bread Crumbs
2 tablespoons Butter -- melted
3 tablespoons Parmesan Cheese -- grated
Heat oven to 350°. Grease 1 1/2 quart casserole. In a medium saucepan, cook celery in boiling salted water until crisp-tender, about 5 minutes, drain.
Combine celery, almonds, water chestnuts and mushrooms; spoon into prepared casserole.
In a medium saucepan, melt butter, blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk, cook until mixture boils and thickens; stirring constantly. Stir in Swiss cheese. Pour evenly over celery mixture, stirring gently.
In a small bowl, combine all topping ingredients; sprinkle over casserole.
Bake at 350° for 25-30 minutes or until light golden brown and bubbly.
Six 1/2 cup servings.
Double recipe for a 13 x 9" baking dish.