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Celery En Casserole

Total Time

Prep: 20 min. Bake: 25 min.


8 servings

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.


  • 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
  • 1/2 cup dry bread crumbs
  • 4 teaspoons butter, melted
  • 2 tablespoons sesame seeds
  • 2 tablespoons grated Parmesan cheese


  1. 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.

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