Best Celery Potato Casserole Recipes

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LAYERED POTATO, ONION AND CELERY ROOT CASSEROLE



Layered Potato, Onion and Celery Root Casserole image

Categories     Milk/Cream     Onion     Potato     Side     Bake     Vegetarian     Wheat/Gluten-Free     Casserole/Gratin     Root Vegetable     Winter     Swiss Cheese     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12 to 14

Number Of Ingredients 8

3 pounds celery roots (celeriac; about 4 medium), peeled, quartered, thinly sliced (about 7 cups)
3 pounds russet potatoes (about 4 large), peeled, thinly sliced (about 7 cups)
1/2 teaspoon ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups (packed) grated Gruyère cheese (about 8 ounces)
2 cups canned low-salt chicken broth or canned vegetable broth
1 cup whipping cream

Steps:

  • Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
  • Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)

CELERY POTATO CASSEROLE



Celery Potato Casserole image

Lightened version of a quick side dish recipe found in Family Circle magazine - Oct. 17,2008 issue. The original used full-fat soup and sour cream as well as regular bacon. The soup, bacon and French-fried onions are already loaded with sodium so I think the additional salt could be omitted..

Provided by SusieQusie

Categories     Potato

Time 37m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs potatoes, peeled and cut into 1/2 inch dice (4 cups)
4 cups diced celery
1 (10 1/2 ounce) can fat-free cream of celery soup
3/4 cup reduced-fat sour cream
2 tablespoons dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 slices turkey bacon, cooked and crumbled
1 cup French-fried onions

Steps:

  • Place potatoes and celery in a large pot of water and bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes or until potatoes are tender. Drain and return to pot.
  • In a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper.
  • Stir soup mixture, half the bacon pieces and half the French's fried onions into potato mixture.
  • Spoon into a greased 2- quart casserole dish. Microwave on high for 5 minutes.
  • Sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.

Nutrition Facts : Calories 180, Fat 6.7, SaturatedFat 2.7, Cholesterol 22.4, Sodium 612.6, Carbohydrate 25.5, Fiber 3.7, Sugar 2.6, Protein 5.5

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