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Celery Tomato Casserole
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Celery Tomato Casserole

Recipe Tags: Casserole Recipes

Date Added: January 04, 2014

Ingredients:

1 Bunch Celery chopped
1/4 Cup Margarine or butter; (softened)
1 Cup Carrot
1 Cup Pepper
3/4 Cup Onion
1 1/4 Cups Tomatoes (14.5 oz)
1 Teaspoon Cornstarch divided
1/2 Cup Chicken Broth **
2 Teaspoons Parsley
2 Teaspoons Leaves Basil crushed
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Directions:

1. Preheat oven to 350 degrees.

2. Trim tops from celery; cut celery in 1-inch pieces.

3. In 10-inch skillet, melt margarine. Add carrots, green pepper, onion and celery; saute for 5 minutes.

4. Spoon into a 12 x 8 x 2-inch baking pan or 2-quart casserole.

5. Stir in tomatoes. In a small bowl, mix cornstarch and chicken broth until blended; stir in parsley and basil.

6. Pour over vegetables. Cover and bake until celery is tender, about 45 minutes.

7. Serves Note: Canned tomatoes may be used instead of fresh tomatoes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Poultry, Corn, Celery, Onion allergies.
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