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3 c diced celery
1/4 c slivered almonds
1/2 c water chestnuts, sliced
5 tbsp butter
3 tbsp flour
1 c chicken broth
3/4 c half and half creamer
salt and pepper to taste
1/2 c mushrooms
1/2 c shredded cheddar cheese
1/2 c bread crumbs


Parboil celery in salted water for 5 minutes; drain well. Combine celery, almonds, and water chestnuts in 1 1/2-qt casserole. Melt 3 tbsp butter in saucepan; stir in flour to make smooth paste. Stir in broth and creamer slowly; simmer over low heat until thick. Season with salt and pepper. Stir mushrooms into sauce; pour over celery. Sprinkle with cheese. Melt remaining butter; stir into bread crumbs. Sprinkle over cheese. Bake in preheated 350-degree oven for 30 minutes or until bubbly. Yield: 6 servings.