Celery Olive Casserole

This is a very tasty, creamy casserole that is great with mashed or baked potatoes!

Serves 4-6.

Ingredients:

Casserole Mixture:

• 2 Tbsp butter
• 4 c celery, cut in 1/4 inch thick slices
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 c plain yogurt
• 1/4 c pimiento stuffed green olives, drained and chopped*
• 1/4 tsp oregano
• 1/8 tsp black pepper

Topping:

• 1 Tbsp butter
• 1/2 c crushed saltine crackers
• 1/2 tsp oregano

Directions:

1. In a medium sized saucepan over low heat, melt the butter. Add celery and stir well. Cover and cook 15 minutes, stirring once mid-way.
2. Stir in the condensed soup, yogurt, olives, 1/4 tsp oregano, and pepper; mix well. Spoon into a one-quart casserole dish. Set aside.

Topping and Baking:

1. Preheat oven to 350 degrees F.
2. In a small skillet or saucepan over low heat, melt the tablespoon of butter. Add cracker crumbs.
3. Stir until the crumbs are coated well.
4. Add oregano and stir again. Sprinkle the topping evenly over the casserole.
5. Bake 30 minutes. Serve hot with potatoes.

*You may use “salad olives” in place of the pimiento stuffed olives.