Reviewed: Nov. 24, 2006

This is so good! I have made it a number of times. Only once did I have a problem and that is when I tried to double it. I made it until where it should have been put in the oven and let it sit overnight in the fridge. That time it got way to runny. I don't know if I should have not increased the liquid or if letting it sit produced all the excess liquid. That is the only time I had a problem. This is one of our new favorites now!

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Reviewer:

gjm

Cooking Level: Expert

Living In: Hurst, Texas, USA

Reviewed: Jun. 22, 2005

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.

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Reviewer:

RATKIN412

Reviewed: Feb. 23, 2009

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.

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 13, 2007

i realy realy liked this recipe...my grandparnts on the other had...well i found out the realy relay dont like cooked green pepers lol.

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Reviewer:

Ashi Meessir

Cooking Level: Intermediate

Reviewed: Dec. 16, 2007

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.

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Reviewer:

MISSJACKIE

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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8 users found this review helpful

Reviewer:

Magical Mom

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Raymond, Alberta, Canada

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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3 users found this review helpful

Reviewer:

Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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: 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: 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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