Celery Casserole

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 6

    • About This Recipe

    “Celery is the star in this dish instead of being a supporting character! Sometimes, I use roughly crushed chow mein noodles instead of crackers and just enough butter to crisp the almonds.”

    Ingredients

  • 3cupscelery, sliced 1/4-inch thick
  • 1 (8ounce) cans water chestnuts
  • 1 (10 3/4 ounce) cans cream of mushroom soup
  • 1/4 cupbutter
  • 1cupcrushed Ritz cracker
  • 2ouncesslivered almonds

    • Directions

  • Preheat oven to 350°F.
  • Cook celery in salted boiling water for 7 minutes and drain.
  • Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
  • In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
  • Sprinkle over celery mixture and bake for 30 minutes.

    • Reviews

  • “What a wonderful way to use leftover celery (which I always seem to have). Didn’t have any Ritz crackers so I used saltines (leftover from making saltine candy – YUM!). I also used low fat cream of mushroom soup.Even with the modifications this tasted great – nice and crunchy with great flavor. Thanks for this unusual and easy recipe!”

  • “Bravo!I’m always looking for new vegetable dishes and this one is superb.I eat meat sparingly, so love to have a variety of veg recipes.The only thing I did differently was to omit the water chestnuts – just a personal preference – added more celery instead. Even my husband who isn’t a big veggie fan liked it. It would make a nice side dish for Thanksgiving. Thanks for this recipe – I’ll make it often.”

  • “This is wonderful! Making this for the second time. I did not have the water chestnuts and used the dried crunchy onions because that is all I had. Toasted the almonds and added a little garlic powder because the hubby asked for it. 10 stars if I could give that!”

  • “Really good, in a retro 50s – 60s kind of way. The celery tastes very fresh and keeps this cream of *** soup casserole from tasting tired. We liked it! If the soup scares you off, then make a simple white sauce instead.”

  • “What a good way to use up leftover celery!!Great texture and flavor.This is a very good recipe!Thanks!!!”

  • “My non-celery eating family actually enjoyed this.The consensus is that it tastes a lot like stuffing.”

  • “Nice side dish. I made it without almonds, used Saltine crackers and Cream of Chicken soup; it came out good. Note: 3 stalks of celery equal about a cup. “

  • “This was excellant! My DW turned her nose up when shesaw me making it. When the meal was over every bit of it was gone and we found ourselves bargaining on the last portion.I followed the recipe exactly and it was dead on.Celery as a stand alone vegetable? Absolutely!”

  • “I just love celery and when I buy it at the produce store they make me buy just tooooooo much at one time. Well… this time I decided not to waste it and made this casserole. Ohhh… baby.. it’s comforting and delicious. I served it over mashed potatoes with country style ribs made with my Dry Rub for Barbecued Ribs and it was a most pleasant dinner. Thanks so much for allowing me to love celery even more! I used cream of chicken soup because that’s all I had on hand. I don’t think it makes a difference. Chicken… celery… mushroom… use whatever .. I bet it will still be delicious.”

  • “A very tasty veggie dish, and it’s rare for me to say that about veggies!I used low fat cream of ‘shroom soup.Didn’t have any crackers on hand to crush up, so I browned old fashiond oats in the butter and used that as a topping.The combination was great with the added benefit of more fiber.I know Mom will enjoy some leftovers.”

  • “We love this recipe – like many others, we substituted Cream of Chicken Soup for the Cream of Mushroom.Very easy to make and travels well!”

  • “My family loved this recipe.I didn’t have cream of mushroom so I used cream of celery and it turned out wonderful.Thanks for the great recipe.”

  • “this was an excellent dish, very easy and quick to make.I added some carrots (which also added color) and some shredded cheddar cheese and it was a big hit.”

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