Recipe by Michele O'Sullivan
"Celery, hardly heard of as a baked dish, is surprisingly tasty in this side dish."
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thinly sliced celery
1 (4.5 ounce) can
chopped mushrooms, drained
chopped green bell peppers
1 (2 ounce) jar
chopped pimento peppers
shredded Cheddar cheese
soft bread crumbs
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 recipe. However, I did substitute a couple things that really improved and masked the celery taste. I used shitake mushrooms instead of regular ones and added red peppers instead of green peppers. I also omitted the butter to make it lower in calories and fat! The flour, milk and cheese make this side dish creamy. And the thick bread cumb layer really adds something. Give it a whirl, you won't be disappointed!
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.
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 know what to do with it. I thought I'd try this recipe and found it to be really tasty. When my husband heard what it was made of it shocked him but he still thought it tastes great. Who would've thought....? I really have to say, I'll be making this again and again. What a pleasant surprise!
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 with the celery. I also cut the recipe in half since there were only two of us for dinner. Thank you for a recipe with a "real" sauce and not a sauce made from canned soup. Much better, fresher flavor. I think I might try using this recipe as a sauce for a green bean casserole.
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 cheese, and some finely chopped rice idilis for the bread. Next time I will use 1/2 c nutritional yeast and 1/2c water instead of the cheese (as mine was a little too thick). This recipe turned out creamy and satisfying. It was very good.
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.
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 pimentos and mushrooms, and added them at the beginning with the celery.
I had to half the recipe because I ran out of celery. 1 cup of chopped celery is about 2 1/2 or 3 stalks.
This was something out of the norm; good flavor
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Celery Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 133
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