Celery Casserole Food

CELERY CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook celery in salted boiling water for 7 minutes and drain.
• Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
• In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
• Sprinkle over celery mixture and bake for 30 minutes.

CELERY EN CASSEROLE

Steps:

• Cook celery in water for 5 minutes or until crisp-tender; drain. Add the water chestnuts, pimientos, almonds and soup. Pour into greased 1-1/2-qt. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25 minutes or until crumbs are golden brown.

FENNEL AND CELERY ROOT CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
• Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
• Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.

CRUNCHY CELERY CASSEROLE

Steps:

• In a bowl, combine the celery, soup and water chestnuts. Pour into a greased microwave-safe 8-in. square dish. Cover and microwave on high for 20 minutes or until the celery is tender, stirring every 5 minutes. Sprinkle with onions. Microwave, uncovered, 3-1/2 minutes longer.

CREAMY CELERY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in cheese, and stir until melted.
• 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.

BAKED CELERY

Steps:

• Preheat oven to 350F degrees.
• Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
• Place celery in an ungreased casserole dish.
• Dice bacon; add bacon and sliced onion to casserole, atop the celery.
• Sprinkle all with fresh parsley.
• Combine stock and water (or just use all stock) and pour over dish; don't stir.
• Dot casserole with small bits of butter.
• Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.

CELERY GRATIN

Steps:

• Preheat oven to 375°. In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Stir in cheese, salt, pepper and nutmeg until combined. Stir in celery and leaves; transfer to a greased 13x9-in. baking dish., Tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. Transfer to a large bowl. Melt remaining 2 tablespoons butter. Drizzle over bread crumbs; toss to coat. Sprinkle over celery mixture., Bake until bubbly and topping is golden brown, 25-30 minutes. If desired, sprinkle with additional celery leaves.

CORN CASSEROLE FOR POTLUCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
• Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
• Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.

CELERY ROOT CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Steam celery root until tender, about 20 minutes.
• In a food processor combine steamed celery root, 4 tablespoons butter, sour cream, cream cheese, salt and pepper. Pulse and procees until smooth. Stir in 1/2 cup of the green onions.
• Spoon puree into a baking dish. Dot top of casserole with remaining 2 tablespoons butter. Sprinkle with remaining green onions and both cheeses.
• Bake 30 minutes, or until cheses are bubblky. Serve hot.

CHICKEN AND CELERY CASSEROLE

Steps:

• Mix together all ingredients except the last three (potato chips, cheese and paprika topping).
• Pour into a lightly greased casserole dish.
• Sprinkle potato chips, cheese and paprika over the casserole.
• Bake at 350 for about 30-45 minutes, or until bubbly.
• Can be prepared a day ahead and refrigerated.
• Sprinkle on the topping right before baking.

CHICKEN CELERY CASSEROLE

Steps:

• In a bowl, combine the chicken, celery, pecans and diced onion. Combine the mayonnaise, lemon juice and garlic salt; add to chicken mixture and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top with potato chips, french-fried onions and cheese. Bake 5-10 minutes longer or until chips are crisp and cheese is melted.

CELERY POTATO CASSEROLE

Steps:

• Place potatoes and celery in a large pot of water and bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes or until potatoes are tender. Drain and return to pot.
• In a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper.
• Stir soup mixture, half the bacon pieces and half the French's fried onions into potato mixture.
• Spoon into a greased 2- quart casserole dish. Microwave on high for 5 minutes.
• Sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.