Crunchy Scalloped Celery Recipe
Crunchy scalloped celery is a lovely celery bake made with a medley of vegetables. Flavored with celery soup, the celery scallop has water chestnuts, peas and mushrooms in it. Combined and topped with french fried onions, the crunchy celery scallop is baked to a golden top.
Ingredients
3 cups diagonally sliced celery
1 package (10 ounces) frozen peas, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10 3/4 ounces) condensed cream of celery soup
1/4 cup milk
1/2 teaspoon Seasoned
Salt
1 can (2.8 ounces) French Fried Onions
Directions
Preheat oven to 350°.
In large saucepan, simmer celery in small amount of boiling water until tender-crisp, about 5 minutes; drain.
Stir in peas, water chestnuts, mushrooms, soup, milk, seasoned salt and 1/2 can French Fried Onions.
Pour into 1 1/2-quart casserole.
Bake, uncovered, at 350° for 20 minutes or until heated through.
Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.
In large saucepan, simmer celery in small amount of boiling water until tender-crisp, about 5 minutes; drain.
Stir in peas, water chestnuts, mushrooms, soup, milk, seasoned salt and 1/2 can French Fried Onions.
Pour into 1 1/2-quart casserole.
Bake, uncovered, at 350° for 20 minutes or until heated through.
Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.
