Celery Casserole

American.Gourmet's picture

Dec. 27, 2011


Sliced celery 4 Cup (64 tbs)
Butter stick 1/2
Flour 1/4 Cup (4 tbs)
Chicken broth 1/2 Cup (8 tbs)
Half and half 1 Cup (16 tbs)
Sliced mushrooms 3/4
Sliced water chestnuts 8 Ounce
Slivered almonds 1/3 Cup (5.33 tbs)
Buttered bread crumbs 1/3 Cup (5.33 tbs)
Freshly grated parmesan cheese 1 Ounce



1)Preheat oven to 350 degrees


2)Take a pot,add water and par boil the celery for five minutes. Set aside.

3)Choose a medium saucepan,melt butter and add flour to cook for one minute,stirring constantly.

4)Pour the chicken broth and stir constantly.

5)Bring to a boil and add cream.

6)Pour into a greased 1 quart casserole dish

7)Add the drained celery,mushrooms,water chestnuts and almonds.

8)Toss the buttered breadcrumbs over the top liberally, and sprinkle parmesan.

9)Bake for 30 minutes till bubbly and light brown.


10)Serve hot and fresh.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1405Calories from Fat 882

 % Daily Value*

Total Fat 101 g155.4%

Saturated Fat 39 g195%

Trans Fat 0 g


Sodium 1400 mg58.33%

Total Carbohydrates 90 g30%

Dietary Fiber 15 g60%

Sugars 11 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet