Celery And Pecan Casserole

Oxmoor House
6 servings


+ Add To Shopping List
3 large bunches celery, cleaned and cut into 1/2-inch slices (about 3 cups)
1 tablespoon sugar
1 cup pecan halves
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup half-and-half
1 egg, beaten
1 teaspoon salt
1/4 to 1/2 teaspoon red pepper
1/2 cup buttery cracker crumbs


Combine celery, sugar, and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until celery is tender. Drain well. Place celery and pecans in a lightly greased 1 1/2-quart casserole. Set aside.

Melt butter in a heavy saucepan over low heat; gradually blend in flour, and cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly.

Gradually stir about one-fourth of hot flour mixture into egg; add to remaining mixture in saucepan, stirring well. Add salt and pepper; cook 1 minute, stirring constantly. Pour sauce over celery mixture.

Sprinkle cracker crumbs over top of casserole. Bake, uncovered, at 325° for 30 minutes.

Created date

February 2010