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Creamy Celery Casserole

Creamy Celery Casserole

  • This casserole has a little heat from the jalapeño pepper. If you would prefer a less spicy casserole, omit the jalapeño.
  • Makes 1 quart.


    • 3 Tbsp butter (divided use)
    • 4 c celery, chopped
    • 1 medium red bell pepper, chopped
    • 1 jalapeño pepper (seeds and membranes removed), minced
    • 1 (10 oz) can cream of celery soup
    • 2 Tbsp milk
    • 1/2 tsp savory
    • 6 saltine crackers, crushed


    1. Preheat oven to 350 degrees F, and butter a 1-quart casserole dish.
    2. In a large saucepan, melt 2 tablespoons of the butter over medium low heat. Add celery, red bell pepper, and jalapeño pepper. Cook 15 minutes or until tender, stirring frequently.
    3. Stir in the cream of celery soup, milk, and savory.
    4. Pour into prepared casserole dish.
    5. Melt the remaining tablespoon butter and stir in the cracker crumbs. Mix well; sprinkle evenly on the casserole.
    6. Bake 25 minutes, or until bubbly around the edges. Serve hot or warm.

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