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Celery Tomato Casserole

1 bn Celery
1/4 c Margarine
1 c Diced carrots
1 c Diced green pepper
3/4 c Chopped onion
1 1/4 c Diced tomatoes
1 ts Cornstarch
1/2 c Chicken broth
2 ts Chopped parsley
2 ts Basil leaves; crushed

Preheat oven to 350 degrees. Trim tops from celery; cut celery in 1-inch pieces. In 10-inch skillet, melt margarine. Add carrots, green pepper, onion and celery; saute for 5 minutes. Spoon into a 12 x 8 x 2-inch baking pan or 2-quart casserole. Stir in tomatoes. In a small bowl, mix cornstarch and chicken broth until blended; stir in parsley and basil. Pour over vegetables. Cover and bake until celery is tender, about 45 minutes. Serves 6. Note: Canned tomatoes may be used instead of fresh tomatoes.

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