Celery En Casserole Recipes

Steps:

• Cook celery in water for 5 minutes or until crisp-tender; drain. Add the water chestnuts, pimientos, almonds and soup. Pour into greased 1-1/2-qt. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25 minutes or until crumbs are golden brown.

Steps:

• Preheat oven to 350°F.
• Cook celery in salted boiling water for 7 minutes and drain.
• Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
• In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
• Sprinkle over celery mixture and bake for 30 minutes.

Steps:

• In a bowl, combine the celery, soup and water chestnuts. Pour into a greased microwave-safe 8-in. square dish. Cover and microwave on high for 20 minutes or until the celery is tender, stirring every 5 minutes. Sprinkle with onions. Microwave, uncovered, 3-1/2 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat, and cook celery until tender, about 5 minutes. Move celery aside, and mix in flour and salt. Pour in milk, and mix all ingredients, stirring constantly, until thickened.
• Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in cheese, and stir until melted.
• In a small bowl, blend bread crumbs and butter. Transfer the celery mixture to a medium baking dish, and sprinkle with the bread crumb mixture. Bake 20 minutes in the preheated oven, or until lightly browned.

Steps:

• Place potatoes and celery in a large pot of water and bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes or until potatoes are tender. Drain and return to pot.
• In a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper.
• Stir soup mixture, half the bacon pieces and half the French's fried onions into potato mixture.
• Spoon into a greased 2- quart casserole dish. Microwave on high for 5 minutes.
• Sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.

Steps:

• Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
• Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)