Directions:
- Melt the butter in a heavy 12 inch skillet over moderate heat.
- Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender.
- In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet.
- Bring to a boil, stirring.
- Reduce the heat to moderately low.
- Simmer, stirring occasionally for 5 minutes.
- Add marjoram, thyme, salt, pepper and parsley.
- Preheat the oven to 350°F
- Scatter the onion rings over the bottom of a buttered 12x8x2-inch baking dish.
- Spoon the celery mixture over them and cover tightly with aluminum foil.
- At this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours.
- Bake, covered for 50 to 55 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.74 Kcal (405 kJ) | ||
| Calories from fat | 69.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 395.61mg | 16% | |
| Potassium | 155.68mg | 3% | |
| Total Carbs | 5.64g | 2% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 69.68 Kcal (292 kJ) | ||
| Calories from fat | 49.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.54g | 12% | |
|---|---|---|---|
| Cholesterol | 14.66mg | 7% | |
| Sodium | 284.94mg | 16% | |
| Potassium | 112.13mg | 3% | |
| Total Carbs | 4.06g | 2% | |
| Sugars | 1.22g | 7% | |
| Dietary Fiber | 0.77g | 4% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 7.3mg | 17% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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