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Weight Watchers Recipes |
Celery Casserole |
4 Points Per Serving |
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. |