CREAMY CELERY CASSEROLE
Celery, hardly heard of as a baked dish, is surprisingly tasty in this side dish.
Provided by Michele O'Sullivan
Categories Side Dish Casseroles
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 16.6 g, Cholesterol 40.2 mg, Fat 14.8 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 9 g, Sodium 666.4 mg, Sugar 3.4 g
CREAMY CELERY AND ONION CASSEROLE
This dish is comforting and delicious, compliments pretty much any main course, and would also be a good dish for a brunch buffet. I made this up one evening when I needed a vegetable side dish, and it was so good I plan to continue making it for years to come! A good way to describe this dish is a healthier, more vegetable-y version of your favorite cream of celery soup in side dish form! So, tweak the recipe to adjust it to your tastes and what you have on hand, and enjoy!
Provided by jo_mama
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Clean the celery, washing off all dirt. Chop into desired size. I suggest cutting the ribs into approximately 1 inch pieces (I cut on the diagonal to try to make it look fancier). Include the ribs and as much of the leafy greens as you can--they're tasty too! (My cleaning approach for a particularly muddy head of celery was to chop first, discarding the dried out tops, dunk it all in a bowl of cold water and swish around to get the dirt to fall to the bottom, and then scoop out the celery pieces into a salad spinner to remove excess water.).
- In a medium to large size saucepan on the stove top, saute the celery (you may need to work in two to three batches depending on your pan size and amount of celery) in the 1 tbsp extra virgin olive oil. (If you saute in batches, only use a total of 1 tbsp oil--e.g. if you saute in two batches use about 1/2 tbsp per batch.) When sauteing, try to develop a little of the browning/carmelization that will give the dish extra flavor by not stirring constantly. When the celery has cooked to your desired done-ness (e.g., I like mine lightly sauteed and still a little crispy), lightly salt and transfer to a 8 x 8 square glass baking dish. Repeat until all celery is sauteed and in the baking dish.
- (Assuming you have not burned the celery in the pot) Using the same hot pot you just emptied of the last batch of sauteed celery, over medium heat add another 1 tbsp of olive oil and the diced onion. Saute for a few minutes to your desired done-ness. Add the 1 1/2 tbsp butter and allow to thoroughly melt, stirring in to the onions. Once melted, add the 1 1/2 tbsp flour and stir well. Keep stirring for a few minutes--not allowing to burn--as the roux comes together. (Just keep it moving in the pan, and take it off the heat if you think it is starting to burn.).
- Slowly add small amount of the milk, stirring well after each addition to thoroughly incorporate. Add the nutmeg and taste for seasoning. You'll probably need to add more salt, maybe even a few tablespoons (depending on the type of salt you use). Keep stirring the mixture over medium heat until you get the seasonings right and the mixture comes just up to a boil and thickens. Turn off the heat.
- Mix the melted butter with the bread crumbs.
- Add the sauteed celery back in and stir to coat the celery with the creamy mixture. Transfer the creamy celery mixture back to the baking dish. Top with the butter/bread crumb mixture and bake (or broil if you pan can handle it) in the oven just to brown the bread crumbs.
- Variations: You could add or substitute other vegetables in this dish, e.g., peas, carrots, potatoes, brussel sprouts, cubed squash, asparagus, leafy greens. You could also add herbs and spices to your liking. You could add shredded cheese to the roux once it comes together to give it a cheesier flavor. You can omit the bread crumb topping--I often do.
CARROT CASSEROLE
Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.
Nutrition Facts :
BEST EVER TUNA NOODLE CASSEROLE
This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.
Provided by Bread n Butter
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cream of chicken, mayonnaise and milk together in a large bowl.
- Add the diced celery and onion.
- Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
- Salt and pepper to your taste.
- Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.
Nutrition Facts : Calories 228.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 45.7, Sodium 746.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 16.3
CREAMED PEARL ONION CASSEROLE
This rich and creamy onion casserole would be great alongside any roasted meat. Feel free to use frozen pearl onions (and skip the first step of the recipe) if you're pressed for time. -Sandra Law, Tucson, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, saute the celery, green onions and garlic in butter until tender. Stir in the flour, salt and pepper until blended; gradually add cream and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in pearl onions and cheese. Transfer to a greased 8-in. square baking dish; sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts :
FRENCH ONION CASSEROLE
This is so easy to make and tastes great. My family just loves it and yours will, too! It includes ground beef, rice, celery, green onions and green peppers, all combined and baked in a creamy soup-based sauce.
Provided by Hallie Guilfoyle
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 33.8 g, Cholesterol 53.6 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 804 mg, Sugar 3.4 g
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