• 4 cups celery, cut diagonally in ½-inch pieces
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• ¾ cup pecan halves
• buttered bread crumbs

Preheat the oven to 400° F.
Grease a 1 ½-quart casserole.
Boil the celery in enough water to cover until tender; drain.
Melt the butter over medium heat; stir in the flour and slowly add the milk to make a cream sauce, stirring until thick and smooth.
Add the salt and well-drained celery.
Spoon into the prepared casserole, top with pecans, and cover with buttered bread crumbs.
Bake at 400° F. for 15 minutes.