Total Time
40mins
Prep 10 mins
Cook 30 mins

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 Nutrition

  • 3 cups celery, sliced 1/4-inch thick
  • 1 (8 ounce) can water chestnuts
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 14 cup butter
  • 1 cup crushed Ritz cracker
  • 2 ounces slivered almonds

Directions

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

5 5

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!

5 5

May whole family ate the entire dish! Great flavor, can add fresh diced jalapenos to spice it up if you like.

5 5

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!