Description Edit

Contributed by Catsrecipes Y-Group

  • Source: old newspaper clipping
  • 4 servings

Ingredients Edit

Directions Edit

  1. Sauté almonds and cracker crumbs in butter; set aside.
  2. Par-boil celery until tender-crisp; drain.
  3. Mix with ham and chicken soup.
  4. Divide among 4 ramekins.
  5. Spoon almond-crumb mixture atop ramekins.
  6. Bake at 350°F for 20 – 25 minutes or until hot and bubbly.

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