Creamy Celery and Potato Casserole
Indulge in the comforting flavors of this creamy celery and potato casserole with a crispy tofu and cheese topping. Tender celery and potatoes are smothered in a rich and velvety cheese sauce, while pan-fried tofu adds a delightful crunch. This hearty and satisfying dish is perfect for a cozy dinner or potluck gathering.
ingredients
- 4 cups celery, diced
- 2 cups potatoes, peeled and diced
- 1 small onion, chopped
- 8 ounces tofu, pressed and cubed
- 1 cup grated cheese (cheddar or your choice)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Boil the celery and potatoes in salted water until tender. Drain and set aside.
- 3.
In a skillet, melt butter over medium heat and sauté the onion until translucent.
- 4.
Add the flour to the skillet, stirring constantly until well combined.
- 5.
Gradually pour in the milk, whisking continuously until the mixture thickens into a smooth sauce.
- 6.
Stir in the Dijon mustard and season with salt and pepper.
- 7.
In a baking dish, combine the cooked celery, potatoes, and sauce. Mix well to coat evenly.
- 8.
Sprinkle the grated cheese over the mixture, and arrange the cubed tofu on top.
- 9.
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and golden.
- 10.
Garnish with fresh parsley before serving.