CELERY CASSEROLE
Celery is the star in this dish instead of being a supporting character! Sometimes, I use roughly crushed chow mein noodles instead of crackers and just enough butter to crisp the almonds.
Provided by Lorac
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
CREAMY CELERY CASSEROLE
Celery, hardly heard of as a baked dish, is surprisingly tasty in this side dish.
Provided by Michele O'Sullivan
Categories Side Dish Casseroles
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 16.6 g, Cholesterol 40.2 mg, Fat 14.8 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 9 g, Sodium 666.4 mg, Sugar 3.4 g
CELERY ROOT SOUP WITH CROUTONS
Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end.
Provided by Leckerschmecker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
- Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
- Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
- Ladle soup into bowls and garnish with chopped parsley and croutons.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 20.2 g, Cholesterol 38.3 mg, Fat 12.3 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 585.1 mg, Sugar 4.3 g
CHEF JOHN'S HOMEMADE CROUTONS
Don't let stale baguettes go to waste! These garlic-parmesan croutons are the perfect crunchy topper for salads and soups. And they're ridiculously easy to make.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 3h55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300. Line a baking sheet with a silicone baking mat.
- Stir olive oil and garlic together in a bowl. Let sit at room temperature until flavors are infused, about 3 hours.
- Place bread cubes in a large bowl. Pour garlic oil through a strainer onto the bread; toss to coat bread with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Turn croutons and bake 15 minutes more. Push croutons together with a spatula so that they are in a compact rectangle on the baking sheet and no longer spread out; sprinkle remaining 1/4 cup cheese over the top. Bake until cheese is melted and the bread is crispy and crunchy, 10 to 15 minutes more.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 34.1 g, Cholesterol 13.2 mg, Fat 32.4 g, Fiber 1.7 g, Protein 12.7 g, SaturatedFat 6.6 g, Sodium 889.9 mg, Sugar 1.7 g
CROUTON HOTDISH
Make and share this Crouton Hotdish recipe from Food.com.
Provided by ND_Dawn
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Simmer onion and celery in butter and water until tender.
- Spread raw hamburger on bottom of 9 X 13 baking dish.
- Pour croutons into mixing bowl and pour in mixture from step one and stir. Spread this mixture over hamburger.
- Mix soups together and spread over crouton mix.
- Bake at 350 for about one hour. Enjoy!
Nutrition Facts : Calories 1050.3, Fat 64.5, SaturatedFat 28.5, Cholesterol 233.8, Sodium 2263.9, Carbohydrate 57.7, Fiber 4, Sugar 4, Protein 58.3
JEANETTE'S FAMOUS BROCCOLI AND CROUTON CASSEROLE, RACHAELMAGIZED
Heads up: This recipe requires a portion of the Cream of Celery soup you made earlier this week (recipe follows).
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 34
Steps:
- Preheat oven to 350 degrees F.
- Heat EVOO over medium heat in saute pan. Add the butter to the oil and when it foams, add the garlic, thyme, parsley and pepper and swirl for 1 to 2 minutes. Place the bread in a large bowl and toss with the butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. The croutons can be stored wrapped in foil at room temp or in an airtight container for several days.
- Bring a couple of inches of water to boil in a deep skillet. Salt the water and add the broccoli. Cook to tender-crisp, 5 minutes; drain. The broccoli can be stored in the fridge in a plastic bag for several days.
- To assemble and bake the casserole, preheat the oven to 400 degrees F and arrange the croutons in a dish. Top with the broccoli, chicken, soup and remaining 3/4 to 1 cup Parm. Bake until hot throughout and golden on top, 35 to 40 minutes.
- For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for the Broccoli Casserole preparation. The chicken can be stored in a plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
- For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
- Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
- Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning.
- Yield: 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)
CHICKEN SWISS CASSEROLE
Make and share this chicken swiss casserole recipe from Food.com.
Provided by caramel
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- season chicken with salt, pepper, garlic powder (whatever seasoning you like) cube and cook until no longer pink.
- set aside in a bowl put diced celery, diced onion, miracle whip, milk, salt and pepper.
- mix well.
- add all but about 1/2c.
- of the shredded cheese.
- stir in cooked chicken~mix well.
- stir in croutons, also reserving about 1/2c.
- in a casserole dish or roaster with lid, pour in chicken mixture.
- top with reserved croutons and cheese.
- bake at 350* for 40 minutes.
Nutrition Facts : Calories 607.2, Fat 28.9, SaturatedFat 8, Cholesterol 147.2, Sodium 1662.6, Carbohydrate 27.8, Fiber 2, Sugar 9.3, Protein 55.1
CHICKEN CROUTON HOT DISH
This recipe has practically made my mom famous. When she takes it to potluck, it's loved by all who taste it. Whenever she serves it to family, the dish is empty at the end of the meal.-Beth Gramling, Warren, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts : Calories 515 calories, Fat 26g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 1393mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
VEGETABLE CROUTON CASSEROLE
I saw this recipe on a local news program. It's very easy to make, and very tasty. I used fat-free croutons and spicy V-8 juice.
Provided by TeeBee
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil an 8x8 inch glass baking dish.
- Drop in and even out the croutons.
- Evenly distribute the can of diced tomatoes over that.
- Scatter the tomatoes with the grated cheese of your choice.
- In a saute pan over a high flame, heat the olive oil, then drop in the onion and cook it until it's just transparent.
- Drop in the zucchini slices and saute until they begin to wilt.
- Season with the salt and pepper.
- Pour in the tomato juice, stir it in a cook of a minute or so to lightly reduce it.
- Pour the mixture over the other ingredients in the casserole dish.
- Sprinkle the top with some breadcrumbs and parmesan cheese.
- Bake in a 350 degree oven for about 45 minutes.
- HINTS:.
- Use a combination of zucchini and yellow crookneck squash for nice color.
- Any sort of tomato juice will work, even a spicy V8.
Nutrition Facts : Calories 339.6, Fat 17.6, SaturatedFat 7, Cholesterol 22.8, Sodium 795, Carbohydrate 33.8, Fiber 5.2, Sugar 9.6, Protein 14.8
CARROT CASSEROLE
Great side dish for big meals. I make it every holiday and it's always a hit!
Provided by Jane
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
- Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
- Toss croutons with 1/3 cup melted butter; scatter over casserole.
- Bake in preheated oven for 20 to 30 minutes, or until heated through.
Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g
CRUNCHY CELERY CASSEROLE
"I first sampled this tempting treatment for celery when a friend brought it to a 4-H covered dish dinner," recalls Michelle Garretson of Newcomerstown, Ohio. "We could not believe how good it tastes or how easy it is to prepare in the microwave."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 114 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 407mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
CROUTON EGG CASSEROLE
This comes from the "Bon Appetot Cookbook"-not a typo! It's a book that was created by preschoolers' parents. It makes for a perfect for brunch.
Provided by Oolala
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon until crisp and drain on paper towels. Set aside.
- In the bottom of a 10 X 6 X 1 3/4 inch baking dish, combine croutons and cheese.
- In a bowl, combine eggs, milk, salt, onion powder and pepper. Mix until blended.
- Pour egg mixture over the cheese and croutons.
- Crumble the bacon and sprinkle on top of the casserole.
- Bake in a preheated 325 degree oven for about 1 hour or until eggs are set.
- Cool slightly before serving.
Nutrition Facts : Calories 289.9, Fat 20, SaturatedFat 9.3, Cholesterol 182.5, Sodium 593.8, Carbohydrate 12.4, Fiber 0.6, Sugar 0.6, Protein 14.6
TOMATO CROUTON CASSEROLE
HERE'S a side dish that's absolutely delicious. I've enjoyed making it for so many years that I don't recall where I got the recipe. This is a perfect accompaniment to most any entree because it's so attractive to serve and quick to prepare. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a greased 2-qt. casserole, combine tomatoes and 1 cup croutons. Stir in onion, sugar, oregano, salt and pepper. Dot with butter; sprinkle with remaining croutons. Bake, uncovered, at 375° for 30-35 minutes.
Nutrition Facts : Calories 151 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 560mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.
CHICKEN & CROUTON CASSEROLE
There are a lot of chicken casseroles out there but this is the best I've ever had. My kids love it too. Freezes well (let thaw and then bake) and works well for a covered dish meal. I like to serve it with cranberry sauce on the side. And as a reviewer suggested, I have heard of people adding chilies to this recipe. I usually broil my chicken. The results are much tenderer than boiling it. Thigh meat can also be used if you prefer.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter and stuffing.
- Line 2 quart casserole dish with half of it.
- Sprinkle chicken over stuffing.
- Combine sour cream, soup and broth.
- Pour over chicken and top with remaining stuffing.
- Bake at 350°F for 25-30 minutes.
- Tip: I prefer broiled and diced chicken breast.
Nutrition Facts : Calories 322.8, Fat 25.5, SaturatedFat 12.3, Cholesterol 93.5, Sodium 557.6, Carbohydrate 4.8, Sugar 1.7, Protein 18.3
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