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Creamed Celery with Pecans

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

Preheat oven to 400°. Grease 1 ½ quart casserole. Boil celery until tender in enough water to cover; drain. Melt butter over medium heat, stir in flour and add milk slowly to make cream sauce, stirring until thick and smooth. Add salt and well drained celery.

Spoon into casserole., top with pecans and cover with buttered bread crumbs. Bake for 15 minutes.

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