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Creamy Celery Almond Casserole Bake

A cozy and creamy casserole that turns simple celery into a warm dish with a crunchy topping, perfect for family meals or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

For the casserole
  • 4 cups celery, cut into 1-inch pieces Choose firm celery stalks with fresh leaves.
  • 1 can (10 3/4 oz) condensed cream of chicken soup Can substitute with cream of mushroom soup for a meat-free option.
  • 1/2 cup sour cream Plain Greek yogurt can be used instead for a similar tang.
  • 1 cup toasted slivered almonds Can substitute with toasted pecans or walnuts.
  • 1 can (4 oz) water chestnuts, drained and sliced Chopped cooked mushrooms can be used as a replacement.
  • buttered soft breadcrumbs Use buttered crackers or panko for a different topping.

Method
 

Preparation
  1. Heat the oven to 350°F. Butter a shallow 2-quart baking dish, coating the bottom and sides.
  2. In a saucepan, bring a small amount of salted water to a boil. Cook the celery pieces until tender but still crisp, then drain thoroughly.
  3. In a bowl, mix the drained celery with the cream of chicken soup and sour cream. Fold in toasted almonds and sliced water chestnuts until combined.
Baking
  1. Spread the celery mixture evenly in the buttered baking dish and sprinkle the buttered breadcrumbs over the top.
  2. Bake for 30 minutes or until the filling is hot and the topping is lightly golden. Let it rest for a few minutes before serving.

Notes

Let the casserole cool before storage. For freezing, wrap well and freeze in a container. Thaw overnight in the refrigerator before reheating. Excess cooking water can thin the mixture, so drain the celery well.