Ingredients
4 cups thinly sliced celery6 tablespoons butter, divided3 tablespoons all-purpose flour1/2 teaspoon salt1 cup whole milk1 can (4 ounces) mushroom stems and pieces, drained2 tablespoons finely chopped green pepper2 tablespoons diced pimientos1 cup shredded sharp cheddar cheese1 cup soft bread crumbs
Preparation
In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside.
Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat.
Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
