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Fruits and Vegetables - Shamrock Celery and Cheese Casserole

  • 1 stalk fresh celery
  • 3 tablespoons butter or margarine
  • 1/4 cup water
  • 1/2 teaspoon tarragon leaves, crumbled
  • 2 tablespoons flour
  • 1/2 cup milk
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1/2 cup grated Cheddar cheese
  • 1/4 teaspoon paprika

Preheat oven to 350°. Trim leaves from celery and cut ribs into 1/2-inch diagonal pieces to make about 6 cups. In a medium saucepan, combine celery with 1 tablespoon butter, water, and tarragon; bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
Pour celery into a 2-quart casserole dish; set aside. Heat remaining butter in the same saucepan. Stir in flour; brown lightly. Add milk gradually, stirring until smooth. Add soup and heat thoroughly. Stir in cheese. Pour mixture over celery; mix lightly. Sprinkle with paprika. Bake, uncovered, for 15 minutes or until bubbly. Serve hot.
Yield: Six to eight servings.
Submitted By: Mildred Rogers
Overton Farmers Co-op
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