Creamy Celery Casserole

Name: Creamy Celery Casserole
Yield: Serves 6
Ingredients: 4 cups sliced celery stalks; 1 Can cream of celery soup; 1 cup diced red pepper; 8 ounces Diced water chesnuts, drained; 2 cups Chow mein noodles; 2.25 ounces Sliced almonds; 1 teaspoon Salt or more to taste; 1 teaspoon pepper; 2 tablespoons Butter

By cookingupastorm2

March 9, 2012

16 Comments

⎙

Edit Recipe Add Photos

Author Notes: Celery stalks are baked with water chesnuts and red peppers and topped with almonds and chow mein noodles. Warm and comforting with a satisfying crunch, creamy celery casserole is a versatile go-to side dish suitable of any occassion. —cookingupastorm2

Serves: 6

4 cups sliced celery stalks
1 Can cream of celery soup
1 cup diced red pepper
8 ounces Diced water chesnuts, drained
2 cups Chow mein noodles
2.25 ounces Sliced almonds
1 teaspoon Salt or more to taste
1 teaspoon pepper
2 tablespoons Butter

Add celery and red pepper to a pot of boiling water and boil for 7-8 minutes.
In a large bowl combine drained celery, red pepper, cream of celery, water chesnuts, salt and pepper.
Melt butter in a saucepan, remove from heat and add chow mein noodles and almonds, stirring to coat.
Pour celery mix into a casserole dish and top with noodle mixture.
Cover with foil and bake 25 minutes in a preheated 350 degree oven, uncovering the last 5 minutes to toast the almonds.