Wednesday night we double cooked. I thought I was cooking alone, and my normal cooking partner had told me she was cooking for her husband's birthday. I forgot, so we had an abundance of food.
Almond Celery Bake
1 bunch celery, slice (about 6 cups)
3/4 cup shredded cheddar cheese (I double this to 1 1/2 cups)
1/2 teaspoon paprika
1/8 teaspoon pepper
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
1 cup soft bread crumbs
1/2 cup slivered almonds
Place celery in a greased 2 quart baking dish. Sprinkle with cheese, paprika and pepper. Top with the soup. Sprinkle with bread crumbs.
Cover and bake at 375 for 45 minutes. Uncover; sprinkle with almonds. Bake 10-15 minutes longer or until golden brown.
Many people got seconds of this dish, including myself.
The following recipe I would NOT make again, but I want to list it because I did make it. This blog is a reference to me as to what I cook. This dish was just pretty plain. Yes, it will satisfy your hunger, but that's about it. (Forgot to snap a picture of it.)
Cheese Shell Lasagna
1 1/2 pounds of ground beef
2 medium onions, diced
1 garlic clove, minced
1 can (14.5 ounces) diced tomatoes
1 jar spaghetti sauce
8 ounces uncooked small pasta shell
2 cups (16 ounces) sour cream
11 slices provolone cheese
1 cup shredded mozzarella cheese
1. In a skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink drain. Stir in the tomatoes, and spaghetti sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Meanwhile. cook pasta according to package directions.
2. Place half the pasta in an ungreased 13 x 9 baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.
3. Cover and bake at 350 degrees for 35-40 minutes, or until cheese begins to brown. Let stand for 10 minutes before cutting.
Banana Split Cool Whip Dessert
This is a great dish for summer picnics, and fast to make!