Cut celery in 1-inch strips. Cook until tender in very small amount of water. Drain; salt to taste; add 1/2 stick butter and let melt. Add sliced water chestnuts and soup. Place in 1-1/2 quart casserole and cover with crumbs which have been sauteed in remaining butter. Bake at 350 for 20 minutes or until crumbs are brown. MRS PAUL GARNER (ALICE) MARVELL, AR From the book
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 270 (100%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 81mg||25 %|
|Sodium 217mg||7 %|
|Potassium 9mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 270
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!