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“Growing up, we always had braised celery on our holiday table. However, the plainness of this dish did not appeal to my husband. Imagine my delight to find this "fancied-up" version of celery in BH&G. It pleases both of us! Another plus: it has a make-ahead feature and doubles easily.”

Ingredients Nutrition

  • 1 bunch celery
  • 2 cups boiling water
  • 12 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 13 cups milk
  • 12 cup reserved pot liquor
  • 3 tablespoons toasted slivered almonds
  • 14 cup fine dry breadcrumb
  • 1 tablespoon butter, melted


  1. Wash and cut the celery into 1/2-inch slices including some tender tops. You should have 5 cups of slices. In a large saucepan, simmer the celery in boiling salted water until tender. Drain in a colander *reserving* 1/2 cup of the pot liquor. Discard tops.
  2. In the same saucepan, melt the butter; stir in flour, salt and pepper and blend well. Add, stirring, the milk and reserved pot liquor; cook until thickened. Remove from heat.
  3. Stir in celery and half of the toasted almonds. Pour into a 1-quart baking dish. Casserole may be made ahead to this pooint; cover with plastic wrap and refrigerate.
  4. To finish the casserole: Top with remaining almonds. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake 20-25 minutes, or until hot and bubbly. Add ten or more minutes to the baking time if the casserole has been refrigerated.

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