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Fresh celery - 3 cups (diagonally sliced)
Butter - 3 tbsp
Water - 1/4 cup
Dried tarragon leaves - 1/2 tsp (crumbled)
All purpose flour - 2 tbsp
Salt to taste
Milk - 1/2 cup
Cream of chicken soup - 1 can
Grated cheddar cheese - 1/2 cup
Paprika - 1/4 tsp

  • Combine celery, one tablespoon butter, water, and tarragon in large saucepan; bring to boil.
  • Reduce heat; simmer, covered, 10 minutes. Turn celery mixture into buttered 2 quart casserole.
  • Melt 2 tablespoons butter in same saucepan over medium heat. Stir in flour and salt; cook, stirring constantly, until lightly browned.
  • Add milk gradually; cook, stirring constantly, until mixture is smooth and thick.
  • Stir in soup; heat through. Add cheese; stir until melted.
  • Pour over celery mixture, blending lightly; sprinkle with paprika.
  • Bake in preheated 350 F oven 15 minutes or until heated through and bubbly.

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