Celery En Casserole Recipe

Celery En Casserole Recipe photo by Taste of Home

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I love to cook for big crowds, and I do a lot of outdoor entertaining during the summer. In winter, when it's too cold for outdoor eating, I still invite people over for meals indoors. I save elegant dishes such as this for those more intimate indoor dinners. This delicious, unusual casserole is a light vegetable side dish that is especially pretty on a holiday table.

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Celery En Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 8 Servings

20 25 45

Ingredients

4-1/2 cups sliced celery
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup diced pimientos
1/4 cup slivered almonds
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
TOPPING:
1/2 cup dry bread crumbs
4 teaspoons butter, melted
2 tablespoons sesame seeds
2 tablespoons grated Parmesan cheese

Directions

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. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 132 calories, 8 g fat (2 g saturated fat), 9 mg cholesterol, 442 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Celery En Casserole in Country December/January 1990, p47

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Celery En Casserole

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Reviewed on Apr. 16, 2012 by themonica

I have never left a gathering without being asked for this recipe. Everyone is always so surprised at how yummy this dish is! There is never any leftovers.