Ingredients for 6 servings:
1. 1 bunch celery
2. 2 cups boiling water
3. 1/2 teaspoon salt
4. 3 tablespoons butter
5. 3 tablespoons flour
6. 1/2 teaspoon salt
7. 1/4 teaspoon pepper
8. 1 1/3 cups milk
9. 1/2 cup reserved pot liquor
10. 3 tablespoons toasted slivered almonds
11. 1/4 cup fine dry breadcrumb
12. 1 tablespoon butter, melted

Directions:
1. Wash and cut the celery into 1/2-inch slices including some tender tops. You should have 5 cups of slices. In a large saucepan, simmer the celery in boiling salted water until tender. Drain in a colander *reserving* 1/2 cup of the pot liquor. Discard tops.
2. In the same saucepan, melt the butter; stir in flour, salt and pepper and blend well. Add, stirring, the milk and reserved pot liquor; cook until thickened. Remove from heat.
3. Stir in celery and half of the toasted almonds. Pour into a 1-quart baking dish. Casserole may be made ahead to this pooint; cover with plastic wrap and refrigerate.
4. To finish the casserole: Top with remaining almonds. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake 20-25 minutes, or until hot and bubbly. Add ten or more minutes to the baking time if the casserole has been refrigerated.

Enjoy your meal!