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Crouton Celery Casserole

 Crouton Celery Casserole
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
6-8 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.