Celery Casserole

Shared by: Tammy

4 Points Per Serving

Never had celery as a main dish? Ah, you are missing something then!!! This is fantastic! It's really easy to make too - you could take this along to a bring a dish dinner, or you could use it as an elegant side dish for the holidays - it's wonderful!

3 cups celery, sliced 1/4-inch thick

8-ounce can sliced water chestnuts

1 can (10.75 ounces) lower fat cream of chicken soup

2 teaspoons butter

1/2 cup fat free or lower fat buttery crackers (such as Ritz), crushed*

1 ounce slivered or sliced almonds

Preheat oven to 350º. Cook celery in boiling, salted water in a medium saucepan and heat to boiling. Cook for seven minutes. Do not overcook. Drain. Combine in a large bowl with water chestnuts and soup. Pour into greased, 1 1/2-quart casserole and set aside. In a medium skillet, melt butter or margarine. Stir in cracker crumbs and almonds. Pour over celery mixture. Bake, uncovered, for 30 minutes.

Makes 6 side-dish servings.

176.13 Cal (41.30% from Fat, 12.60% from Protein, 46.10% from Carb); 5.82 g Protein; 8.47 g Tot Fat; 21.31 g Carb; 2.58 g Fiber; 57.50 mg Calcium; 4.48 mg Iron; 512.60 mg Sodium; 677.21 IU Vit A; 8.78 mg Vit C; 4.77 mg Cholesterol