Scalloped Celery Recipe

Scalloped Celery Recipe photo by Taste of Home

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A lot of celery is grown in this area, and this recipe is one of my favorites that features our "star crop". It's a very colorful dish and is perfect for get-togethers.

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Scalloped Celery Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4-6 Servings

20 20 40

Ingredients

4 cups thinly sliced celery
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons finely chopped green pepper
2 tablespoons diced pimientos
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup soft bread crumbs

Directions

In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside.
Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat.
Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 246 calories, 18 g fat (12 g saturated fat), 56 mg cholesterol, 626 mg sodium, 13 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Scalloped Celery in Country Extra September 1998, p51

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Scalloped Celery

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(1-1) of 1 reviews

Reviewed on Mar. 12, 2010 by Isolda

This recipe was well received by my family and guests. I served it as side dish with roasted chickens. My son-in-law says he thought it was extra-fancy dressing.