Creamed Celery

1 pound of celery
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
Salt to taste
Freshly ground black pepper to taste
1/2 cup of grated Emmental cheese
4 tablespoons of bread crumbs browned in 1 teaspoon of butter

Preheat the oven to 350 degrees F.

Cut the celery into 1-inch pieces.

Cover the celery pieces with water and cook until tender, but not soft.

Drain the celery and save the cooking water.

Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.

Use some of the reserved celery cooking liquid to thin the sauce if it is too thick. Save any remaining water for your next pot of soup.

Mix the cooked celery pieces with the white sauce and pour it all into a well butter casserole.

Sprinkle the cheese over top.

Sprinkled the browned bread crumbs over the cheese.

Bake for about 20 minutes or until the cheese melts and the mixture is heated through.