Creamy Celery And Onion Casserole Recipes

CHICKEN CELERY CASSEROLE

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.
• Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

CREAMY CELERY BEEF STROGANOFF

Steps:

• In a 3-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.

CREAMY CELERY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat, and cook celery until tender, about 5 minutes. Move celery aside, and mix in flour and salt. Pour in milk, and mix all ingredients, stirring constantly, until thickened.
• Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in cheese, and stir until melted.
• In a small bowl, blend bread crumbs and butter. Transfer the celery mixture to a medium baking dish, and sprinkle with the bread crumb mixture. Bake 20 minutes in the preheated oven, or until lightly browned.

CREAMY PEA CASSEROLE

Steps:

• In a large skillet, saute the onion, celery and red pepper in butter for 8-10 minutes or until tender. Stir in soup and milk; heat through. Stir in peas and water chestnuts. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

CREAMED PEARL ONION CASSEROLE

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, saute the celery, green onions and garlic in butter until tender. Stir in the flour, salt and pepper until blended; gradually add cream and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in pearl onions and cheese. Transfer to a greased 8-in. square baking dish; sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

FAVORITE CREAMY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.

CREAMY CELERY AND ONION CASSEROLE

Steps:

• Clean the celery, washing off all dirt. Chop into desired size. I suggest cutting the ribs into approximately 1 inch pieces (I cut on the diagonal to try to make it look fancier). Include the ribs and as much of the leafy greens as you can--they're tasty too! (My cleaning approach for a particularly muddy head of celery was to chop first, discarding the dried out tops, dunk it all in a bowl of cold water and swish around to get the dirt to fall to the bottom, and then scoop out the celery pieces into a salad spinner to remove excess water.).
• In a medium to large size saucepan on the stove top, saute the celery (you may need to work in two to three batches depending on your pan size and amount of celery) in the 1 tbsp extra virgin olive oil. (If you saute in batches, only use a total of 1 tbsp oil--e.g. if you saute in two batches use about 1/2 tbsp per batch.) When sauteing, try to develop a little of the browning/carmelization that will give the dish extra flavor by not stirring constantly. When the celery has cooked to your desired done-ness (e.g., I like mine lightly sauteed and still a little crispy), lightly salt and transfer to a 8 x 8 square glass baking dish. Repeat until all celery is sauteed and in the baking dish.
• (Assuming you have not burned the celery in the pot) Using the same hot pot you just emptied of the last batch of sauteed celery, over medium heat add another 1 tbsp of olive oil and the diced onion. Saute for a few minutes to your desired done-ness. Add the 1 1/2 tbsp butter and allow to thoroughly melt, stirring in to the onions. Once melted, add the 1 1/2 tbsp flour and stir well. Keep stirring for a few minutes--not allowing to burn--as the roux comes together. (Just keep it moving in the pan, and take it off the heat if you think it is starting to burn.).
• Slowly add small amount of the milk, stirring well after each addition to thoroughly incorporate. Add the nutmeg and taste for seasoning. You'll probably need to add more salt, maybe even a few tablespoons (depending on the type of salt you use). Keep stirring the mixture over medium heat until you get the seasonings right and the mixture comes just up to a boil and thickens. Turn off the heat.
• Mix the melted butter with the bread crumbs.
• Add the sauteed celery back in and stir to coat the celery with the creamy mixture. Transfer the creamy celery mixture back to the baking dish. Top with the butter/bread crumb mixture and bake (or broil if you pan can handle it) in the oven just to brown the bread crumbs.
• Variations: You could add or substitute other vegetables in this dish, e.g., peas, carrots, potatoes, brussel sprouts, cubed squash, asparagus, leafy greens. You could also add herbs and spices to your liking. You could add shredded cheese to the roux once it comes together to give it a cheesier flavor. You can omit the bread crumb topping--I often do.

CREAMY CELERY ROOT AND PEARL ONIONS

Steps:

• Place celery root in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 4-6 minutes. Drain; set aside., In a large skillet or Dutch oven, heat butter over medium heat. Add pearl onions, broth, sugar and salt. Cook onions, stirring often, until onions begin to brown, 12-15 minutes. Add celery root and cream; simmer until slightly thickened, 3-5 minutes. Stir in parsley and pepper.