Creamy Celery and Onion Casserole
Elevate your side dish game with this irresistible Creamy Celery and Onion Casserole, a comforting blend of tender veggies, a velvety cheese sauce, and a golden, crispy panko topping. This recipe transforms humble celery and onions into a luscious casserole, enriched with sharp cheddar, a touch of heavy cream, and a homemade roux for that perfect silky texture. Topped with buttery panko breadcrumbs and baked until bubbling, this dish strikes the perfect balance between creamy and crunchy. Quick to prepare and easy to customize, it’s an ideal addition to your holiday table or weeknight dinner. Garnish with fresh parsley for a pop of color, and serve warm to enjoy its indulgent flavors to the fullest.
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Recipe Information
Ingredients
- 4 cups (sliced) celery
- 2 cups (sliced) yellow onion
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 1.5 cups (shredded) sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon parsley (optional, chopped for garnish)
- 1 tablespoon olive oil
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized casserole dish with cooking spray.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced celery and onions. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened but still retain a bit of crunch. Remove from heat and transfer to the greased casserole dish.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the chicken or vegetable broth, whisking continuously to avoid lumps, and cook for 2-3 minutes until the mixture begins to thicken.
Stir in the heavy cream, shredded sharp cheddar cheese, salt, and black pepper. Cook for another 2 minutes, until the cheese is fully melted and the sauce is smooth and creamy.
Pour the cheese sauce evenly over the celery and onion mixture in the casserole dish, ensuring all the vegetables are coated.
In a small bowl, combine the panko breadcrumbs and olive oil. Mix well, and then sprinkle the breadcrumb mixture evenly over the top of the casserole.
Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and allow to cool for 5 minutes. Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 5814 mg | 253% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 29.9 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1551 mg | 119% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2010 mg | 43% | |
*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.
