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Crunchy Scalloped Celery

American.foodie's picture
Crunchy scalloped celery is a lovely celery bake made with a medley of vegetables. Flavored with celery soup, the celery scallop has water chestnuts, peas and mushrooms in it. Combined and topped with french fried onions, the crunchy celery scallop is baked to a golden top.
Ingredients
  Diagonally sliced celery 3 Cup (48 tbs)
  Frozen peas 10 Ounce, thawed and drained (1 Package)
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄4 Cup (4 tbs)
  Seasoned salt 1⁄2 Teaspoon
Directions

Preheat oven to 350°.
In large saucepan, simmer celery in small amount of boiling water until tender-crisp, about 5 minutes; drain.
Stir in peas, water chestnuts, mushrooms, soup, milk, seasoned salt and 1/2 can French Fried Onions.
Pour into 1 1/2-quart casserole.
Bake, uncovered, at 350° for 20 minutes or until heated through.
Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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