You are here

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.
  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

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: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 474 Calories from Fat 76

% Daily Value*

Total Fat 8 g13.1%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 17.8 mg5.9%

Sodium 2573.8 mg107.2%

Total Carbohydrates 84 g27.9%

Dietary Fiber 21 g83.8%

Sugars 28.6 g

Protein 22 g43.1%

Vitamin A 160% Vitamin C 103.7%

Calcium 51.7% Iron 28.2%

*Based on a 2000 Calorie diet

Crunchy Scalloped Celery Recipe