Celery Almond Casserole
Elevate your weeknight dinner with this comforting and flavor-packed Celery Almond Casserole. Featuring tender blanched celery coated in a creamy blend of sour cream and savory cream of mushroom soup, this dish is brought to life with the crunch of toasted slivered almonds and a gooey layer of melted cheddar cheese. A golden breadcrumb topping adds the perfect finishing touch, delivering satisfying texture in every bite. Simple yet indulgent, this casserole is easy to prepare with just 15 minutes of prep time and bakes to bubbly perfection in under 30 minutes. Whether you're looking for a hearty side dish or a vegetarian-friendly main, this baked casserole is a must-try for fans of wholesome comfort food. Keywords: Celery Almond Casserole, creamy casserole, vegetarian comfort food, quick and easy dinners.
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Recipe Information
Ingredients
- 6 cups celery, chopped
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 0.5 cup slivered almonds, toasted
- 1 cup shredded cheddar cheese
- 0.5 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil. Blanch the chopped celery for 3-4 minutes until slightly tender but still crisp. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
In the same skillet, stir in the cream of mushroom soup, sour cream, salt, and black pepper. Mix until well combined and heated through.
Remove the skillet from heat. Add the blanched celery and toasted slivered almonds into the skillet, stirring gently to coat everything evenly in the sauce.
Grease a 9x13-inch glass or ceramic baking dish with 1 tablespoon of butter. Transfer the celery mixture to the dish and spread it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil to coat them lightly. Sprinkle the breadcrumbs evenly over the cheese layer.
Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and allow it to cool for 5 minutes before serving.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 6455 mg | 281% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 55.8 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2024 mg | 156% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4044 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
