Green Bean and Celery Casserole

Elevate your side dish game with this Green Bean and Celery Casserole, a comforting yet vibrant twist on a classic casserole recipe. Crisp-tender green beans and celery are blanched to fresh perfection, then folded into a rich, velvety cheddar cheese sauce seasoned with garlic and onion powder for a flavor-packed base. Topped with golden, buttery panko breadcrumbs for the perfect crunch, this dish bakes to bubbly, golden brown perfection in just 25 minutes. Whether you're planning a holiday feast or a weeknight dinner, this easy-to-make casserole is sure to be the star of your table. With wholesome vegetables, simple pantry staples, and crowd-pleasing appeal, this recipe is as satisfying as it is versatile.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 500 grams green beans
• 4 stalks celery stalks
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 360 milliliters milk
• 120 grams sharp cheddar cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams panko breadcrumbs
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Trim the ends off the green beans and cut them into approximately 2-inch pieces.

Step 3

Wash the celery stalks, trim the ends, and slice them thinly.

Step 4

Bring a large pot of salted water to a boil. Add the green beans and celery, and blanch them for 3-4 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.

Step 5

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.

Step 6

Gradually pour in the milk while whisking constantly until smooth. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.

Step 7

Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.

Step 8

In a large bowl, combine the blanched green beans, celery, and cheese sauce. Mix until the vegetables are evenly coated.

Step 9

Transfer the mixture to the prepared casserole dish and spread it out into an even layer.

Step 10

In a small skillet, melt the remaining tablespoon of butter with the olive oil over medium heat. Add the panko breadcrumbs and toast them lightly, stirring frequently, for about 2-3 minutes until golden brown.

Step 11

Sprinkle the toasted breadcrumbs evenly over the casserole.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the breadcrumbs are crisp.

Step 13

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	977.6 grams (977.6g)

Amount per serving	% Daily Value*
Calories	1690

Total Fat 106.40g	136%
Saturated Fat 49.70g	249%
Polyunsaturated Fat 4.30g
Cholesterol 227mg	76%
Sodium 4798mg	209%
Total Carbohydrate 140.20g	51%
Dietary Fiber 21.50g	77%
Total Sugars 27.30g
Protein 57.70g	115%

Vitamin D 32IU	162%
Calcium 1182mg	91%
Iron 12mg	68%
Potassium 1729mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 13.2%

Carbs: 32.1%