Green Onion And Celery Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix green tomatoes, celery, green onions, and cilantro together in a 2-quart casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, black pepper, salt, and red pepper flakes together in a bowl; pour over vegetable mixture. Toss to coat.
• Bake in the preheated oven until vegetables are tender, about 45 minutes; stir about 20 minutes into cooking to redistribute sauce.

Steps:

• 1. Cook onions and celery in butter until tender, pour into dish.
• 2. Cook rice in chicken broth until half done, pour over celery and onions.
• 3. Add sage and pepper to casserole and bake 40 min at 350 until rice is tender.

Steps:

• Clean the celery, washing off all dirt. Chop into desired size. I suggest cutting the ribs into approximately 1 inch pieces (I cut on the diagonal to try to make it look fancier). Include the ribs and as much of the leafy greens as you can--they're tasty too! (My cleaning approach for a particularly muddy head of celery was to chop first, discarding the dried out tops, dunk it all in a bowl of cold water and swish around to get the dirt to fall to the bottom, and then scoop out the celery pieces into a salad spinner to remove excess water.).
• In a medium to large size saucepan on the stove top, saute the celery (you may need to work in two to three batches depending on your pan size and amount of celery) in the 1 tbsp extra virgin olive oil. (If you saute in batches, only use a total of 1 tbsp oil--e.g. if you saute in two batches use about 1/2 tbsp per batch.) When sauteing, try to develop a little of the browning/carmelization that will give the dish extra flavor by not stirring constantly. When the celery has cooked to your desired done-ness (e.g., I like mine lightly sauteed and still a little crispy), lightly salt and transfer to a 8 x 8 square glass baking dish. Repeat until all celery is sauteed and in the baking dish.
• (Assuming you have not burned the celery in the pot) Using the same hot pot you just emptied of the last batch of sauteed celery, over medium heat add another 1 tbsp of olive oil and the diced onion. Saute for a few minutes to your desired done-ness. Add the 1 1/2 tbsp butter and allow to thoroughly melt, stirring in to the onions. Once melted, add the 1 1/2 tbsp flour and stir well. Keep stirring for a few minutes--not allowing to burn--as the roux comes together. (Just keep it moving in the pan, and take it off the heat if you think it is starting to burn.).
• Slowly add small amount of the milk, stirring well after each addition to thoroughly incorporate. Add the nutmeg and taste for seasoning. You'll probably need to add more salt, maybe even a few tablespoons (depending on the type of salt you use). Keep stirring the mixture over medium heat until you get the seasonings right and the mixture comes just up to a boil and thickens. Turn off the heat.
• Mix the melted butter with the bread crumbs.
• Add the sauteed celery back in and stir to coat the celery with the creamy mixture. Transfer the creamy celery mixture back to the baking dish. Top with the butter/bread crumb mixture and bake (or broil if you pan can handle it) in the oven just to brown the bread crumbs.
• Variations: You could add or substitute other vegetables in this dish, e.g., peas, carrots, potatoes, brussel sprouts, cubed squash, asparagus, leafy greens. You could also add herbs and spices to your liking. You could add shredded cheese to the roux once it comes together to give it a cheesier flavor. You can omit the bread crumb topping--I often do.

Steps:

• Steam the beans until crispy, not quite done-- set aside.
• Saute celery in butter until softened-- set aside.
• Combine chicken broth, flour and seasonings in a saucepan.
• Stir and cook over medium heat until smooth, about 5 minutes.
• Add the beans and celery and mix well.
• Pour mixture into 2, 4 quart casserole dishes.
• Bake at 350 degrees 25 minutes or until sauce bubbles.

Steps:

• Preheat oven to 350°F. and butter a 1 1/2-quart shallow baking dish.
• In a kettle cook scallions and garlic in butter over moderate heat until scallions are softened, about 20 minutes. Stir in cream and 1/4 cup Parmesan and transfer to baking dish.
• In a skillet heat oil over moderately high heat until hot but not smoking and sauté bread crumbs, stirring, until golden brown, about 3 minutes. Transfer bread crumbs to a bowl and cool. Add remaining 1/4 cup Parmesan and season with salt and pepper. Top casserole with bread crumb mixture. Casserole may be prepared up to this point 1 day ahead and chilled, covered. Bring casserole to room temperature before proceeding. Bake casserole, uncovered, in middle of oven until hot, 15 to 20 minutes.