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Creamy Celery Casserole

Michele O'Sullivan

"Celery, hardly heard of as a baked dish, is surprisingly tasty in this side dish."
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40 m servings 226 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a medium saucepan over medium heat, and cook celery until tender, about 5 minutes. Move celery aside, and mix in flour and salt. Pour in milk, and mix all ingredients, stirring constantly, until thickened.
  3. Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in cheese, and stir until melted.
  4. In a small bowl, blend bread crumbs and butter. Transfer the celery mixture to a medium baking dish, and sprinkle with the bread crumb mixture. Bake 20 minutes in the preheated oven, or until lightly browned.

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Read all reviews 28
  1. 37 Ratings

Most helpful positive review

Since I was the first to try this recipes, I felt compelled to jot a few things down! I really dislike the taste of celery, but decided to try it, and it was suprisingly phenomenal for a celery ...

Most helpful critical review

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 complete...

Most helpful
Most positive
Least positive

Since I was the first to try this recipes, I felt compelled to jot a few things down! I really dislike the taste of celery, but decided to try it, and it was suprisingly phenomenal for a celery ...

Who would want to be caught dead making celery for dinner. What's for dinner? Celery casserole.....LOL! My family would run out the door. Well, but I have leftover celery all the time and never ...

This was delicious. So easy. I tried it because I had a lot of celery on hand. Wasn't sure if I would really like it or not. But it's great! I used fresh mushrooms and sauteed all the veggies w...

This was very good. I made a vegan version of this recipe. I cooked the celery until it was soft and I substituted oil for the butter, 1c soy milk for the milk, 3/4c nutrtional yeast for the che...

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 r...

This was quite tasty, and you wouldn't know that I used half the butter, nonfat milk, and reduced fat cheddar! I liked how the celery was tender but still crisp. I substituted onions for the pim...

This was something out of the norm; good flavor

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.

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....