My favority side dish my family has served for years on holidays and special occasions. I sneak it in sometimes during the year because I love it
1 bunch celery – cleaned and cut into approximately 1” pieces
1/2 tsp Salt
3 quarts boiling water
1 tblsp butter
1/4 cup finely minced onion
1 cup chicken broth – divided
1-2 tblsp corn starch
2 cups half & half
1 can sliced water chestnuts – drained
1 small jar pimentos – drained
2 cups shredded sharp cheddar cheese – divided
1 cup slivered almonds – divided
No nutrition information available
Boil celery for 2-3 minutes until SLIGHTLY softened. Drain and set aside.
Saute onions in butter until softened. Add 3/4 cup of broth. Mix cornstarch into remaining broth and add to broth & onion mix. Gradually add half & half until desired consistency. (Fairly stiff is better as the celery does dilute the mixture.) Remove from heat. Add water chestnuts, pimentos, 1-1/2 cups cheese, and 3/4 cup of almonds. Put into oven safe dish. Top with remaining cheese and almonds and bake at 350 for about 20-30 minutes or until warmed through. Do not over-bake or curdling will result.