Creamy Celery Casserole

Creamy Celery Casserole

26 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Celery, hardly heard of as a baked dish, is surprisingly tasty in this side dish.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in cheese, and stir until melted.
  4. 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.

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Reviews (26)

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Since I was the first to try this recipes, I felt compelled to jot a few things down! I really dislike the taste of celery, but decided to try it, and it was suprisingly phenomenal for a celery recipe. However, I did substitute a couple things that really improved and masked the celery taste. I used shitake mushrooms instead of regular ones and added red peppers instead of green peppers. I also omitted the butter to make it lower in calories and fat! The flour, milk and cheese make this side dish creamy. And the thick bread cumb layer really adds something. Give it a whirl, you won't be disappointed!



Who would want to be caught dead making celery for dinner. What's for dinner? Celery casserole.....LOL! My family would run out the door. Well, but I have leftover celery all the time and never know what to do with it. I thought I'd try this recipe and found it to be really tasty. When my husband heard what it was made of it shocked him but he still thought it tastes great. Who would've thought....? I really have to say, I'll be making this again and again. What a pleasant surprise!



This was delicious. So easy. I tried it because I had a lot of celery on hand. Wasn't sure if I would really like it or not. But it's great! I used fresh mushrooms and sauteed all the veggies with the celery. I also cut the recipe in half since there were only two of us for dinner. Thank you for a recipe with a "real" sauce and not a sauce made from canned soup. Much better, fresher flavor. I think I might try using this recipe as a sauce for a green bean casserole.

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Amount Per Serving (8 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 16.6 g
  • 5%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 666 mg
  • 27%

Based on a 2,000 calorie diet



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Corn Casserole I


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Creamy Broccoli Casserole