4 c. celery, cut diagonally in 1/2-inch pieces
2 tbsp. butter
2 tbsp. flour
2 c. milk
1 tsp. salt
3/4 c. pecan halves
1/2 c. buttered bread crumbs

Boil celery in a small amount of water until tender, then drain. Melt butter in a saucepan. Stir in flour, milk and salt. Cook, stirring constantly, until mixture thickens. Add well drained celery. Spoon into a slightly greased 6-cup casserole dish. Top with pecan halves and cover with buttered bread crumbs.

Bake at 400°F for 15 minutes.

Serves 6.