For some reason I ended up with lots of celery in the fridge. That, along with a bunch of other things I had lying around the kitchen, became the side dish for the steak-n-kale salad I posted about on Monday.
I made this in two parts. First I made the breadcrumb topping and then I made the veggie mix. It was good, because I was able to do it all in one dutch oven, but it had a down side. The topping was so good I kept snacking on it!
This recipe started the way most do (at least in my world). I chopped a bunch of onions and sauteed them.
When they were soft, I added in butter, breadcrumbs, garlic powder, and salt.
Then, I added in a few pieces of torn up toast.
I added more olive oil and butter until it was brown and toasty.
The topping was done. It was all scooped out into a separate dish and I started work on the veggies. The celery was sliced and added to the dutch oven with chicken stock, salt, and rosemary.
When all the celery was softening, I added in a jar of cream of nothing soup and some more broth.
When it started to thicken, I added thinly sliced potatoes.
When the potatoes were coated with the sauce, I added in fresh scallions and shredded cheese.
Last, but not least, the bread crumb and onion topping was spooned on top and covered with shredded Parmesan cheese.
I baked it at 400* until it was dark brown and gooey.
I know it doesn’t look to appetizing, but trust me, it was heavenly!