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.
-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.