Crouton Celery Casserole Recipes

Steps:

• Cut bread into bite sized pieces
• Place bread cubes into a bowl and sprinkle with creole seasoning. Stir.
• In a small pot, add butter and cook on low until butter is melted.
• Add cheese, onion powder and garlic powder.
• Continue cooking on low until mixture is smooth and creamy.
• Pour cheese mixture over bread cubes. and mix well.
• Spoon 1/4 - 1/2 of bread cubes into air fryer - single layer only.
• Cook at 200*F for 5 minutes.
• Remove basket from air fryer and stir bread cubes.
• Cook for an additional 5 minutes.
• Once baked and crunchy, remove from air fryer and repeat until all cubes are cooked.
• Serve immediately on salads or on top of casseroles.

Steps:

• Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
• Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
• Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
• Ladle soup into bowls and garnish with chopped parsley and croutons.

Steps:

• Preheat oven to 350 degrees F.
• Heat EVOO over medium heat in saute pan. Add the butter to the oil and when it foams, add the garlic, thyme, parsley and pepper and swirl for 1 to 2 minutes. Place the bread in a large bowl and toss with the butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. The croutons can be stored wrapped in foil at room temp or in an airtight container for several days.
• Bring a couple of inches of water to boil in a deep skillet. Salt the water and add the broccoli. Cook to tender-crisp, 5 minutes; drain. The broccoli can be stored in the fridge in a plastic bag for several days.
• To assemble and bake the casserole, preheat the oven to 400 degrees F and arrange the croutons in a dish. Top with the broccoli, chicken, soup and remaining 3/4 to 1 cup Parm. Bake until hot throughout and golden on top, 35 to 40 minutes.
• For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for the Broccoli Casserole preparation. The chicken can be stored in a plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
• For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
• Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
• Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning.
• Yield: 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)

Steps:

• Simmer onion and celery in butter and water until tender.
• Spread raw hamburger on bottom of 9 X 13 baking dish.
• Pour croutons into mixing bowl and pour in mixture from step one and stir. Spread this mixture over hamburger.
• Mix soups together and spread over crouton mix.
• Bake at 350 for about one hour. Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut bread into small cubes and place onto a shallow baking pan or cookie sheet.
• Drizzle oil over the bread to lightly cover and sprinkle with garlic powder and basil.
• Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until lightly brown and toasted.

Steps:

• Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
• Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
• Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

Steps:

• season chicken with salt, pepper, garlic powder (whatever seasoning you like) cube and cook until no longer pink.
• set aside in a bowl put diced celery, diced onion, miracle whip, milk, salt and pepper.
• mix well.
• add all but about 1/2c.
• of the shredded cheese.
• stir in cooked chicken~mix well.
• stir in croutons, also reserving about 1/2c.
• in a casserole dish or roaster with lid, pour in chicken mixture.
• top with reserved croutons and cheese.
• bake at 350* for 40 minutes.