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Scalloped Celery

Scalloped Celery
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.
4-6 ServingsPrep: 20 min. Bake: 20 min.

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.
© Taste of Home 2013

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Scalloped Celery (continued)

Nutrition 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.
© Taste of Home 2013