Creamed Celery

4 cups of chopped celery
2 tablespoons of butter
2 cups of milk
2 tablespoons of flour
1 teaspoon of salt
3/4 cup of pecan halves
1/2 cup of bread crumbs

Preheat the oven to 400 degrees F.

Lightly oil a 1 1/2 quart casserole.

Boil the celery until it's tender, maybe 10 minutes.

In a medium saucepan, over medium heat, melt the butter and then stir in the milk and the flour.

Stir the milk and flour mixture until it thickens and becomes creamy. Add the salt and the cooked celery.

Pour the mixture into the oiled casserole, top with the pecan halves, and cover with the bread crumbs.

Bake the dish for 15 minutes, or until the sauce bubbles.

Serve.