3 tbsp. butter
3 c. sliced celery
1 c. shredded blanched almonds
3 tbsp. flour
2 c. hot milk
Salt and pepper
1/4 c. grated sharp cheese

Melt butter in skillet. Add celery and almonds and saute, covered, until celery is tender (10-15 minutes). Blend in flour. Stir in hot milk gradually. Cook, stirring constantly, until thick and smooth. Season. Put in ungreased casserole. Sprinkle with cheese. Bake in hot oven (400 degree) until bubbly. Serves 6.