This Elegant Celery Casserole brings together the subtle crunch of celery with creamy textures and nutty undertones from almonds and cheese. A classic from mid-century American kitchens, it reflects a time when casseroles were a staple at gatherings and Sunday dinners. The dish is beloved for its comforting consistency, delightful mix of textures, and a rich, savory depth enhanced by cheese and pimentos. Often made during the holidays or for potlucks, this recipe is an excellent way to showcase celery in a warm, unexpected way.
Ingredients
- 2 cups celery (diagonally sliced)
- 8 oz water chestnuts (sliced , drained)
- ¾ cup almonds (slivered , toasted)
- ¼ cup pimentos (chopped )
- ¼ cup butter
- 3 tbsp flour
- ⅔ cups half & Half
- ⅔ cups chicken broth
- ¼ tsp salt
- ½ cup bread crumbs
- ¼ cup butter (melted )
- ¼ cup Parmesan cheese (grated )
- Paprika (for garnish)
Instructions
Step 1: Blanch and Mix
- Boil celery in salted water for 4 minutes, then drain.
- In a bowl, combine celery, water chestnuts, almonds, and pimentos.
- Pour into a greased 1½ qt baking dish.
Step 2: Make Roux and Sauce
- Melt butter in a saucepan.
- Add flour and stir to form a roux.
- Gradually add half & half and chicken broth.
- Cook 1 minute, stirring constantly, until thickened.
Step 3: Assemble and Bake
- Pour sauce over the celery mixture.
- Mix breadcrumbs with melted butter and sprinkle over casserole.
- Top with Parmesan cheese and a dash of paprika.
- Bake at 350°F for 30 minutes or until hot and bubbly.
Tips
- Substitute vegetable broth for a vegetarian version.
- Add cooked shredded chicken for a protein boost.
- Use crushed crackers instead of breadcrumbs for topping.
- Add a sprinkle of cheddar cheese for extra richness.
- Prepare a day ahead and reheat before serving.
Nutrition
Calories: 316kcalCarbohydrates: 40gProtein: 9gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 13mgSodium: 437mgPotassium: 378mgFiber: 5gSugar: 13gVitamin A: 492IUVitamin C: 11mgCalcium: 208mgIron: 3mg
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