Green Bean and Celery Casserole
Elevate your side dish game with this Green Bean and Celery Casserole, a comforting yet vibrant twist on a classic casserole recipe. Crisp-tender green beans and celery are blanched to fresh perfection, then folded into a rich, velvety cheddar cheese sauce seasoned with garlic and onion powder for a flavor-packed base. Topped with golden, buttery panko breadcrumbs for the perfect crunch, this dish bakes to bubbly, golden brown perfection in just 25 minutes. Whether you're planning a holiday feast or a weeknight dinner, this easy-to-make casserole is sure to be the star of your table. With wholesome vegetables, simple pantry staples, and crowd-pleasing appeal, this recipe is as satisfying as it is versatile.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams green beans
- 4 stalks celery stalks
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 360 milliliters milk
- 120 grams sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Trim the ends off the green beans and cut them into approximately 2-inch pieces.
Wash the celery stalks, trim the ends, and slice them thinly.
Bring a large pot of salted water to a boil. Add the green beans and celery, and blanch them for 3-4 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking constantly until smooth. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
In a large bowl, combine the blanched green beans, celery, and cheese sauce. Mix until the vegetables are evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out into an even layer.
In a small skillet, melt the remaining tablespoon of butter with the olive oil over medium heat. Add the panko breadcrumbs and toast them lightly, stirring frequently, for about 2-3 minutes until golden brown.
Sprinkle the toasted breadcrumbs evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the breadcrumbs are crisp.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 27.3 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1182 mg | 91% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1729 mg | 37% | |
*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.
