CELERY CASSEROLE

Amy Gray, Monroe

4 cups celery, chopped coarse; boil 5 to 8 minutes in salted water
Sauté:
4 tablespoons butter
1 1/2 tablespoons flour
Pepper
1 teaspoon salt
1 1/4 cups light cream
1/2 cup slivered almonds
4 ounces cream cheese
Put celery in 1 quart dish; cover with sauce, dot with almonds, paprika. Bake at 375 degrees for 15 minutes.