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If you like celery, you'll love this easy and delicious new way to serve it. It's a hot and bubbly comfort food, but fancy enough for company. My husband asks me to make this often.

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Recipe Summary test

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix celery, mushroom soup, water chestnuts, and red peppers together in a 1-quart casserole dish.

  • Melt butter in a small skillet over medium-low heat. Add bread crumbs and almonds; stir until toasted and fragrant, about 5 minutes. Sprinkle over casserole.

  • Bake in the preheated oven until celery is soft, about 1 hour.

Cook's Notes:

Substitute pickled pimiento peppers for the roasted red peppers, if preferred.

Use whatever nuts you like!

Nutrition Facts

127 calories; protein 3.1g; carbohydrates 13.6g; fat 7g; cholesterol 3.6mg; sodium 462.8mg. Full Nutrition
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