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Scalloped Celery

Total Time

Prep: 20 min. Bake: 20 min.


4-6 servings

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 cups thinly sliced celery
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons finely chopped green pepper
  • 2 tablespoons diced pimientos
  • 1 cup shredded sharp cheddar cheese
  • 1 cup soft bread crumbs


  1. In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside.
  2. 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.
  3. 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.

Nutrition Facts

1 each: 246 calories, 18g fat (12g saturated fat), 56mg cholesterol, 626mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 8g protein.

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