Celery Casserole

READY IN: 40mins
Recipe by Lorac

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.

Top Review by Mr. Capers

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.

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.

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