CELERY AND CHEESE CASSEROLE

Ingredients:
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

Method:

• 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.