4 cups celery, coarsly chopped
1/4 cup almonds, slivered and blanched
1 can (6 oz) water chestnuts, sliced
1/2 cup mushroom pieces
5 Tb butter
3 Tb flour
1/2 cup half and half cream
1 cup veggie broth, fake-chicken flavored broth, or white wine
1/2 cup dry bread crumbs
1/2 cup Parmesan cheese
Boil celery for five minutes. Drain, then mix with almonds,
chestnuts, and mushrooms. Melt the butter in a saucepan, add the
flour and cook roux until it bubbles; add the cream and the broth;
cook until thick. Blend celery mixture into the sauce, then pour
into ovenproof casserole. Top with bread crumbs and cheese.
Bake at 375F (191C) 15 minutes, or until hot and bubbly.