Cream of Celery Soup and Tuna Casserole

• 1 can Cream of Celery Soup.
• ½ cup milk.
• 1 cup cooked peas.
• 2 tbsp. chopped pimiento (optional).
• 2 cans (6 oz. Each) tuna, drained an flaked.
• 2 cups hot cooked medium egg noodles.
• 2 tbsp. dry bread crumbs.
• 1 tbsp. butter or margarine, melted.

Preheat over to 400°.
Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2 quart casserole dish.
Bake 20 min. Stir.
Mix bread crumbs with butter. Sprinkle on top. Bake 5 min. Or until hot.

Cream of Celery Soup and Chicken Dijon With Rice

• 1 tbsp. vegetable oil.
• 4 skinless, boneless chicken breast halves.
• 1 can Cream of Celery Soup.
• ²/₃ cup water.
• 1 tbsp. Dijon-style mustard.
• ¹/₈ tsp. Ground black pepper.
• Hot cooked Rice.

Heat oil in skillet. Cook chicken 10 min. Or until browned.
Add soup, water, mustard and black pepper. Heat to a boil. Cover and cook over low heat 5 min or until chicken is done. Serve with rice.

Cream of Celery Soup and Autumn Pork Chops

• 1 tbsp. vegetable oil.
• 4 pork chops, ½" thick.
• 1 can Cream of Celery Soup.
• ½ cup apple juice or water.
• 2 tbsp. spicy brown mustard.
• 1 tbsp. honey.
• Generous dash ground black pepper.
• Hot cooked medium egg noodles.

Heat oil in skillet. Cook chops 10 min. Or until browned.
Add soup, apple juicer, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 min or until chops are done. Serve with noodles.

Cream of Celery Soup and Country Chicken Casserole

• 1 can Cream of Celery Soup.
• 1 can Cream of Potato Soup.
• 1 cup milk.
• ¼ tsp. Dried thyme leaves, crushed.
• ¹/₈ tsp. Ground black pepper.
• 4 cups cooked cut-up vegetables.
• 2 cups cubed cooked chicken or turkey.
• 1½ cups water.
• 4 tbsp. butter or margarine.
• 4 cups Pepperidge Farm Herb Seasoned Stuffing.

Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-qt. Shallow baking dish.
Heat water and butter in saucepan to a boil. Add stuffing. Mix lightly. Spoon stuffing over chicken mixture.
Bake at 400° F 25 min. or until hot.

Cream of Celery Soup and Scrambled Eggs

• 1 can Cream of Celery Soup.
• 8 eggs beaten.
• Dash ground black pepper.
• 2 tbsp. butter or margarine.
• Chopped fresh parsley or chives.

Stir soup until smooth. Beat in eggs and black pepper.
Heat butter in skillet. Add egg mixture. Cook until eggs are set but still very moist, stirring lightly. Sprinkle with parsley.