Celery Crunch Casserole Recipe
Heavenly, superb, outstanding, are a few words to describe Celery Crunch Casserole. The key ingredient here is Vegetable. When following Low Fat diet definitely try this Celery Crunch Casserole recipe. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Your near and dear ones including your pals will vouch for this tempting Celery Crunch Casserole recipe. Try it.
Ingredients
3/4 cup evaporated skim milk
3 tablespoons plus 1 teaspoon unbleached flour
1 slice whole wheat bread
3 cups sliced celery
1 cup chicken broth
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) sliced mushrooms, drained
1/4 cup sliced almonds (optional)
1/4 cup grated nonfat or reduced-fat Parmesan cheese
Directions
1. Combine the evaporated milk and flour in a jar with a tight-fitting lid, and shake until smooth. Set aside.
2. Tear the bread slice into small pieces. Place in a food processor or blender, and process into crumbs. Measure the crumbs. You should have 1/2 cup. (Adjust the amount if necessary.) Set aside.
3. Place the celery and 1 tablespoon of water in a large nonstick skillet. Cook and stir over medium-high heat for about 2 minutes, or until the celery is crisp-tender. Add the chicken broth, and bring the mixture to a boil. Shake the flour mixture, and slowly add it to the celery mixture, stirring constantly. Continue to cook and stir for another minute or 2, or until the mixture is thickened and bubbly. Stir in the water chestnuts, the mushrooms, and, if desired, the almonds.
4. Coat a 2-quart casserole dish with nonstick cooking spray, and place the vegetable mixture in the dish. Combine the bread crumbs and Parmesan cheese in a small bowl, and sprinkle over the mixture.
5. Bake at 350°F for about 35 minutes, or until the mixture is bubbly around the edges and the top is golden brown.
2. Tear the bread slice into small pieces. Place in a food processor or blender, and process into crumbs. Measure the crumbs. You should have 1/2 cup. (Adjust the amount if necessary.) Set aside.
3. Place the celery and 1 tablespoon of water in a large nonstick skillet. Cook and stir over medium-high heat for about 2 minutes, or until the celery is crisp-tender. Add the chicken broth, and bring the mixture to a boil. Shake the flour mixture, and slowly add it to the celery mixture, stirring constantly. Continue to cook and stir for another minute or 2, or until the mixture is thickened and bubbly. Stir in the water chestnuts, the mushrooms, and, if desired, the almonds.
4. Coat a 2-quart casserole dish with nonstick cooking spray, and place the vegetable mixture in the dish. Combine the bread crumbs and Parmesan cheese in a small bowl, and sprinkle over the mixture.
5. Bake at 350°F for about 35 minutes, or until the mixture is bubbly around the edges and the top is golden brown.
