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Celery And Pecan Casserole

Yield 6 servings


  • 3 large bunches celery, cleaned and cut into 1/2-inch slices (about 3 cups)
  • 1 tablespoon sugar
  • 1 cup pecan halves
  • 1/4 cup butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon red pepper
  • 1/2 cup buttery cracker crumbs

How to Make It

  1. Combine celery, sugar, and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until celery is tender. Drain well. Place celery and pecans in a lightly greased 1 1/2-quart casserole. Set aside.

  2. Melt butter in a heavy saucepan over low heat; gradually blend in flour, and cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly.

  3. Gradually stir about one-fourth of hot flour mixture into egg; add to remaining mixture in saucepan, stirring well. Add salt and pepper; cook 1 minute, stirring constantly. Pour sauce over celery mixture.

  4. Sprinkle cracker crumbs over top of casserole. Bake, uncovered, at 325° for 30 minutes.

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