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

Preheat oven to 400 degrees. Grease 1 1/2 quart casserole. Boil celery until tender in enough water to cover, drain. Melt butter over medium heat; stir in flour and add milk slowly to make cream sauce, stirring until thick and smooth. Add salt and well drained celery. Spoon into prepared casserole, top with pecans and cover with buttered bread crumbs. Bake at 400 degrees for 15 minutes.