Pea Celery Water Chestnuts Au Gratin Recipes

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GREEN PEA CASSEROLE



Green Pea Casserole image

Excellent, sophisticated dish. Great for luncheons. This dish is always a smash hit!

Provided by SALLIEBRYANT

Categories     Side Dish     Vegetables     Green Peas

Time 55m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can baby peas, drained
1 (2 ounce) bottle diced pimento peppers, drained
1 (5 ounce) can sliced water chestnuts, drained
1 (10.75 ounce) can condensed cream of celery soup
½ cup chopped onion
½ cup shredded Cheddar cheese
2 cups crushed buttery round crackers
½ cup margarine, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the peas, pimentos, water chestnuts, cream of celery soup and onion. Pour into a 1 1/2 quart casserole dish. Top with shredded cheese. In a separate bowl, mix together the cracker crumbs and margarine; sprinkle evenly over the cheese.
  • Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

Nutrition Facts : Calories 281.5 calories, Carbohydrate 20.2 g, Cholesterol 13.3 mg, Fat 20.2 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 5.1 g, Sodium 712.7 mg, Sugar 4.3 g

CELERY GRATIN



Celery Gratin image

This celery gratin was a dish our family came to love. My grandmother knew how to create a dish out of just a few simple ingredients. -David Ross, Spokane Valley, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup butter, divided
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
3/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Dash ground nutmeg
8 celery ribs, cut into 1-inch pieces
1/2 cup chopped celery leaves
6 slices white bread, crusts removed

Steps:

  • Preheat oven to 375°. In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Stir in cheese, salt, pepper and nutmeg until combined. Stir in celery and leaves; transfer to a greased 13x9-in. baking dish., Tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. Transfer to a large bowl. Melt remaining 2 tablespoons butter. Drizzle over bread crumbs; toss to coat. Sprinkle over celery mixture., Bake until bubbly and topping is golden brown, 25-30 minutes. If desired, sprinkle with additional celery leaves.

Nutrition Facts : Calories 331 calories, Fat 27g fat (17g saturated fat), Cholesterol 77mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

AU GRATIN PEAS



Au Gratin Peas image

Make and share this Au Gratin Peas recipe from Food.com.

Provided by RepoGuysWife

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 small onion, chopped
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 cups frozen peas, thawed
1/2 cup seasoned bread crumbs
2 cups cheddar cheese, shredded

Steps:

  • Melt butter in a skillet.
  • Add onion and saute until tender.
  • Sprinkle with flour and stir until combined.
  • Add cold milk and stir until mixture thickens. You may need to add more milk or flour to achieve desired consistency.
  • Place peas in a lightly greased baking dish.
  • Pour milk mixture over peas.
  • Sprinkle with bread crumbs and cheese.
  • Bake at 350º F. for 35 minutes.

CELERY AU GRATIN



Celery au Gratin image

Make and share this Celery au Gratin recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 heads celery
1 medium onion
2 ounces butter
1 1/2 ounces flour
6 ounces double cream
5 ounces shredded extra-sharp cheddar cheese (, or other strong-flavoured cheese)
2 carrots
1 sprig thyme
1 bay leaf
1 stalk parsley
6 ounces milk
7 ounces reduced stock
2 tablespoons fresh breadcrumbs
seasoning

Steps:

  • Trim the celery and peel each stalk using potato peeler to remove the tough strings.
  • Cut the sticks into ¼” by 2½” chunks.
  • Preheat the oven to 355 F.
  • Roughly dice the carrot and onions.
  • Place these and the herbs in a heatproof casserole.
  • Put the celery on top and cover two thirds of it with water.
  • Season it.
  • Cover this with foil and fit the casserole lid on top of the foil.
  • Cook in the oven for one hour.
  • Remove the celery to a container, leaving the carrot and onion in the casserole and reduce the liquid to approx 7 fl oz.
  • Strain the liquid and reserve it.
  • Melt the butter in a saucepan.
  • Stir in the flour and cook this mixture for a couple of minutes.
  • Next, incorporate the milk and then the cream.
  • Cook the sauce until it thickens.
  • Stir in the reduced stock and the cheese.
  • Cook the sauce for a couple of minutes and season it; it should be the thickness of heavy cream.
  • Layer the sauce and the celery in an au gratin dish.
  • Scatter the breadcrumbs on top.
  • Bake for 40 minutes at 355 F.
  • If necessary the surface can be browned under the broiler.

Nutrition Facts : Calories 357.3, Fat 27.7, SaturatedFat 17.2, Cholesterol 88.6, Sodium 399.7, Carbohydrate 18, Fiber 3.7, Sugar 5, Protein 10.1

HILL'S 7 LAYER SALAD



Hill's 7 Layer Salad image

This is a bit different from the others because it contains water chestnuts! Great large family salad or for parties!

Provided by Hill Family

Categories     < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 head lettuce, shredded
3 stalks celery, chopped
3 green onions, chopped
1 (10 ounce) package frozen baby peas
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
2 tablespoons sugar
3 slices bacon, cooked and chopped
1/2 cup cheddar cheese, shredded

Steps:

  • Fill the bottom of a large bowl 3/4 full of lettuce.
  • Next layer - chopped celery.
  • Next layer - chopped green onions.
  • Next layer - frozen petite peas.
  • Next layer - water chestnuts, place flat do not overlap
  • Next layer - Carefully spread the mayo over the water chestnuts - sprinkle with sugar.
  • Next layer - Sprinkle cheese and top with bacon.
  • Refrigerate this overnight for best results and just before serving mix up - if you mix sooner it will get soggy.

Nutrition Facts : Calories 249.8, Fat 16.2, SaturatedFat 4.2, Cholesterol 20.8, Sodium 353.2, Carbohydrate 21.4, Fiber 3.6, Sugar 8.7, Protein 6.1

PEA , CELERY & WATER CHESTNUTS AU GRATIN



Pea , Celery & Water Chestnuts Au Gratin image

My mom used to make this wonderful vegtable side dish. It is really good with roasted chicken and chicken rice-a-roni - Comfort food!

Provided by tamibic

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups celery, sliced 1/2 inch thick
2 (10 ounce) packages frozen tiny peas
1 (10 1/2 ounce) can cream of mushroom soup
1 (8 ounce) can sliced water chestnuts
4 ounces sliced fresh mushrooms
2 tablespoons butter
1/2 cup parmesan cheese
celery salt
pepper (to taste)

Steps:

  • Saute celery and mushrooms in butter until tender crisp; add the tiny peas and cook for a few more minutes.
  • Season with celey salt and pepper.
  • Combine soup and waterchestnuts in seperate small bowl.
  • In a buttered 1 1/2 quart casserole arrange half of the vegtable medley, top with soup and repeat the layers.
  • Top with the fresh parmesan cheese.
  • Bake 350 degrees for 20 minutes.

Nutrition Facts : Calories 319.5, Fat 14.5, SaturatedFat 7, Cholesterol 26.3, Sodium 917.9, Carbohydrate 34.5, Fiber 8.5, Sugar 11.7, Protein 15.2

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