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Saturday, June 8, 2013

Celery Casserole


Casseroles are good for family gatherings because they are easy to make a lot of, and it will usually be something everyone will eat. This was a good vegetarian one, and made for a good side dish. There wasn't any overpowering flavor in this dish, so it would pair well with really any main dish you are making. It still wasn't a boring flavor though, the cheese and crackers added an extra flavor than vegetables on their own.

This recipe is from the book From Storebought to Homemade by Emyl Jenkins.

Ingredients:
-3 cups diced celery
-1/4 cup almonds or water chestnuts
-1 10 oz can cream of celery soup
-3/4 cups half-and-half
-4 oz mushrooms
-1/2 cup Parmesan cheese
-1/2 cup cracker crumbs

Preheat the oven to 350.
Boil the celery for 5 minutes and add it to the casserole dish.
Heat the soup and stir in the half-and-half. Add the mushrooms,
salt and pepper and heat until it bubbles.
Add the mixture and the nuts to the celery.
Top with cracker crumbs and Parmesan cheese.
Bake for 25 minutes.

My family liked this dish, and even suggested I do a variation with other vegetables like broccoli next time. I think it worked because it was still a vegetable side, but it wasn't plain like regular cut up celery.

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