Back to Crouton Celery Casserole

Print Options

 
 
 

Card Sizes

 
 
 
 Print

Crouton Celery Casserole Recipe

When you tire of carrots, green beans and other vegetables, let celery take the spotlight. Guests have been especially fond of this recipe, which I received from a bridge club friend.— Elizabeth Parke, Fort Wayne, Indiana
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings

Ingredients

  • 4 cups thinly sliced celery
  • 1 can (10-3/4 ounces) condensed cream of celery or chicken soup, undiluted
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1-1/4 cups seasoned salad croutons, divided
  • 1/2 cup plus 2 tablespoons slivered almonds, divided
  • 1 tablespoon butter, melted

Directions

  • 1. Place celery in a saucepan and cover with water. Cover and bring to a boil. Uncover; cook for 5-6 minutes or until crisp-tender. Drain and place in a bowl. Add the soup, water chestnuts, 1 cup croutons and 1/2 cup almonds. Transfer to a greased 1-1/2-qt. baking dish.
  • 2. Crush remaining croutons; toss with butter and remaining almonds. Sprinkle over the top. Bake, uncovered, at 350° for 20-25 minutes or until heated through and top is golden brown. Yield: 6-8 servings.

Nutritional Facts

1 serving (1/2 cup) equals 142 calories, 8 g fat (2 g saturated fat), 6 mg cholesterol, 423 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Crouton Celery Casserole

Sort By :
MY REVIEW
Reviewed Apr. 6, 2010

"I made it for Easter Dinner. It was a total hit. Everybody loved it."

Loading Image