Scalloped Celery And Eggs Casserole 1912

15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #42781

May 06, 2024



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Original is 6 servings
  • Casserole
  • Topping

Nutritional

  • Serving Size: 1 (389.7 g)
  • Calories 463.6
  • Total Fat - 32.1 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 927.7 mg
  • Sodium - 692.2 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 1 g
  • Sugars - 3.6 g
  • Protein - 33 g
  • Calcium - 202.3 mg
  • Iron - 4.6 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Dice celery and onion, then simmer until tender in water to cover.

Step 2

Reserve one-half cup of the liquid (celery stock).

Step 3

Melt butter in a frying pan, stir in flour and seasonings.

Step 4

Gradually stir in reserved celery stock and milk to make a sauce.

Step 5

Bring to a boil.

Step 6

Add the cooked celery and onions, and put a layer in a buttered baking-dish.

Step 7

Chop the eggs, sprinkle on a light layer, season lightly.

Step 8

Add more celery, continuing until the dish is filled.

Step 9

Cover with the buttered crumbs, and bake in a moderate oven 375 degrees F until browned about 30 minutes.

Tips


No special items needed.

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