Add a photo

Scalloped Celery

By: Peg Cooper  
"A lot of celery is grown in this area, and this recipe is one of my favorites that features our 'star crop'. It's a very colorful dish and is perfect for get-togethers."

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 44 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 4 cups thinly sliced celery
  • 6 tablespoons butter or margarine, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 2 tablespoons finely chopped green pepper
  • 2 tablespoons diced pimientos
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup soft bread crumbs

Directions

  1. In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside. Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat. Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly.
ADVERTISEMENT

 

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2007 by rebopshebop 
This recipe has a pretty good flavor, but the texture is lacking. Tastes a bit like Chicken A... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?