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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


  • 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 or margarine, melted


  • 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

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

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Reviewed Apr. 6, 2010

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

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