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Nutty Water Chestnut and Almond Casserole

Cooking Time: 35 min

Ingredients
  • 2 bouillon cubes
  • 1 3/4 cup boiling water
  • 1 bunch celery, bias cut in 3/4
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 1/2 basil leaves, crushed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cans (5-ounce) water chestnuts, drained and sliced
  • 1/2 cup almonds, sliced
  • 1/2 cup dry bread crumbs
  • 2 tablespoons melted butter or margarine
Instructions
  1. Preheat oven to 350 degrees F.
     
  2. Dissolve bouillon cubes in boiling water.
     
  3. Combine celery with bouillon, salt, pepper, and basil leaves; cover and cook until celery is trender-crisp, about 10 minutes.
     
  4. Blend cornstarch with cold water; gradually stir into celery mixture.
     
  5. Cook and stir until thickened. Add water chestnuts and almonds.
     
  6. Turn into 2-quart. casserole dish.
     
  7. Toss crumbs with melted butter; sprinkle over top of celery.
     
  8. Bake uncovered for about 25 minutes.

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