3/4 c whole milk
3 T AP flour
3 c thin sliced celery
1 T olive oil
1 c vegetable broth
1 can water chestnuts, drained
1 c sliced button mushrooms
2 T sliced toasted almonds
2 T parmesan cheese
2 T dried bread crumbs
====
Mix parmesan cheese and bread crumbs in a small bowl and set aside.
Whisk milk and flour til smooth, set aside.
Heat oil over medium heat in a skillet, add celery and cook til tender.
Add broth and bring to a boil, then whisk in milk/flour mixture, stirring constantly.
Reduce to medium and cook for a few minutes more until thick and bubbly.
Remove from heat and stir in water chestnuts, mushrooms and almonds.
Place in well oiled casserole dish,then sprinkle with the cheese/crumb topping.
Bake 350 for 20-25 minutes.
3 T AP flour
3 c thin sliced celery
1 T olive oil
1 c vegetable broth
1 can water chestnuts, drained
1 c sliced button mushrooms
2 T sliced toasted almonds
2 T parmesan cheese
2 T dried bread crumbs
====
Mix parmesan cheese and bread crumbs in a small bowl and set aside.
Whisk milk and flour til smooth, set aside.
Heat oil over medium heat in a skillet, add celery and cook til tender.
Add broth and bring to a boil, then whisk in milk/flour mixture, stirring constantly.
Reduce to medium and cook for a few minutes more until thick and bubbly.
Remove from heat and stir in water chestnuts, mushrooms and almonds.
Place in well oiled casserole dish,then sprinkle with the cheese/crumb topping.
Bake 350 for 20-25 minutes.