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Combine one cup crisp cooked sliced celery with cooked Brussels sprouts in buttered casserole. Dot with butter and season with salt and pepper. Pour about one cup white sauce over top. Sprinkle with cheese. Bake at 350 degrees until lightly browned, about 15 minutes. (Medium white sauce may be made by thickening 2 tablespoons each butter and flour per cup of milk. For cheese sauce, add grated cheese.)
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