Reviewed: Jan. 8, 2012

This was a great side. The only thing i did different was I did not put in pimento, because I did not have them on hand. And, instead of bread crumbs I topped with french fried onions, because I had a can already opened. My husband said he'd rather have this side dish instead of the tradional green bean bake. Thank you for the great recipe

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Reviewer:

Jen

Cooking Level: Expert

Living In: Newhall, Iowa, USA

Reviewed: Nov. 9, 2011

I used gluten-free flour and breadcrumbs, but otherwise followed the recipe exactly. It's certainly easy and it turned out delicious! I'm sure I will be making this again in the future.

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Reviewer:

Mary M.

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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Sep. 19, 2011

We really like celery in this house but I prefer it cooked so this recipe hits the spot. The only changes I made were to accommodate our tastes and that is use fresh mushroom and red peppers. Thanks for a good side dish which will get used often.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Sep. 1, 2011

Too salty!!! I was very skeptical about a celery casserole, but was pleasantly surprised by the flavor; however, it was WAY too salty for my taste. I think I could have omitted the salt completely and it would have been much better.

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Reviewer:

maskofzorra

Reviewed: Aug. 1, 2011

this was ok. it used up my over abundance of celery, which is what i wanted to do, but i wouldn't run to this recipe again.

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Reviewer:

CHERIEMICHELS

Cooking Level: Expert

Living In: Niagara Falls, Ontario, Canada

Reviewed: Jun. 5, 2011

As suggested by some others I think this would taste very good over chicken.

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Reviewer:

GJC

Cooking Level: Intermediate

Reviewed: Jan. 8, 2011

This was something out of the norm; good flavor

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Reviewer:

PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 22, 2010

I'm not a picky eater, but this recipe just didn't work us. We through out half the batch, and honestly, I felt a little ill after dinner. I see from the reviews that other people love this recipe, so I guess it's a matter of taste.

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Reviewer:

Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

Reviewed: Feb. 15, 2010

As my girlfriend was leaving on holidays and unloaded her fridge on me, I received along with other things celery which I had just purchased myself on shopping day. So the hunt was on....this recipe fit the bill to a T. Used fresh crimini mushrooms instead of canned, fresh red bell peppers, some green onions and minced a couple of garlic cloves to boot. Did 50/50 butter and canola oil for cooking the veggies and made the roux with almond milk. It turned out amazeing. Very flavorful and fresh tasteing. Thanks for a keeper.

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Reviewer:

Magical Mom

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Raymond, Alberta, Canada

Reviewed: Nov. 6, 2009

I had a ton of celery to get rid of, so I wanted to make this but I don't care for bell peppers or pimentos. I subbed some onion and used an 8 oz package of fresh baby portabellas. This recipe is very yummy! Flavorful and reminded me a little bit of stuffing because of the bread crumbs. A keeper!

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