4 c. celery, sliced in thin diagonals
3 tbsp. flour
3 tbsp. butter
1 1/2 c. chicken broth
1/2 c. cream
Salt and pepper
1/2 c. chopped, blanched almonds
2 tbsp. grated Parmesan cheese
2 tbsp. bread crumbs

Parboil celery in boiling water. Place in casserole dish. Add almonds. Melt butter, stir in flour and gradually add chicken broth and cream. Bring to a boil. Add salt and pepper. Pour over celery in casserole.

Combine cheese and bread crumbs to make topping. Bake 20 minutes in 375 degree oven until browned and bubbling.