Celery Casserole ( GF)

Remininscent of Oma's celery casserole made with cream of celery soup this is a cheesy alternative made GF.  Yummy!

4 cups celery, slice

1 can (8 oz) water chestnuts, drained and chopped

4 oz cream cheese, softened

1 cup sharp cheddar cheese, shredded

⅓ cup onion, finely diced

2 tbsp butter, melted

1 cup gluten-free buttery crackers (like Schär or Simple Mills), crushed or GF Panko Crumbs

Salt and black pepper to taste

Heat the Oven: Set your oven to 350°F (175°C) and grease a 1.5-quart baking dish.

Cook the Celery: Boil the sliced celery in a pot of lightly salted water for about 7 minutes until tender-crisp, then drain well.

Make the Creamy Base: In a large bowl, mix the warm drained celery, chopped water chestnuts, diced onion, softened cream cheese, and half of the shredded cheddar cheese until smooth and well combined. Season with a pinch of salt and pepper.

Assemble:Transfer the mixture into your greased baking dish. Sprinkle the remaining cheddar cheese over the top.

Add Topping: Mix the crushed gluten-free crackers with the melted butter, then scatter them evenly across the casserole

Bake: Bake for 25 to 30 minutes until the edges bubble and the cheese melts completely.