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Creamy scalloped celery and peas casserole with a golden Parmesan breadcrumb topping in a vintage oval baking dish.

Scalloped Celery and Peas

Sherry gives the cream sauce unexpected depth around tender celery and peas. The bubbly casserole gets a Parmesan crumb lid that turns golden in the oven.

By Betty Lou Gardner55 minUpdated 2026-08-25

This Scalloped Celery and Peas is creamy, savory, and topped with buttery Parmesan breadcrumbs baked until golden across the top! Tender celery, sweet peas, and a rich sherry cream sauce give this old-fashioned casserole a comforting flavor that fits especially well beside holiday dinners and roast suppers.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always think the sherry is what makes this casserole taste more special than people expect from celery and peas. Sometimes I add mushrooms when I want it a little richer for holiday suppers or company dinners.

How to Make Scalloped Celery and Peas

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Diagonal celery slices simmering in salted water beside tender-crisp celery draining in a vintage colander.
01

Cook the Celery

Simmer the sliced celery just until tender-crisp, then drain it very well.

Thick onion and herb cream sauce in a saucepan with light cream, dry sherry, and whole onions arranged nearby.
02

Prepare the Cream Sauce

Soften the onion in butter, cook the flour and herbs briefly, then whisk in the cream and broth until smooth and thickened. Stir in the sherry.

Tender-crisp celery and green peas folded into the thick sherry cream sauce in a saucepan.
03

Add Celery and Peas

Fold the drained celery and frozen peas into the cream sauce.

04

Top and Bake

Transfer the filling to a shallow baking dish, add the buttered Parmesan breadcrumbs, and bake until bubbling and golden.

05

Rest and Serve

Let the casserole stand for 5 minutes, then finish with paprika and serve hot.

Creamy scalloped celery and peas casserole with a golden Parmesan breadcrumb topping in a vintage oval baking dish.

Scalloped Celery and Peas

Sherry gives the cream sauce unexpected depth around tender celery and peas. The bubbly casserole gets a Parmesan crumb lid that turns golden in the oven.

By Betty Lou Gardner

Prep10 minCook40 minTotal55 minDifficultyEasy
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Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Celery & Pea Casserole

Topping

Garnish

Instructions

  1. 3 cups celery, salt for boiling water
  2. ¼ cup yellow onion, ¼ cup butter
  3. ¼ cup flour, ¼ tsp salt, thyme, rosemary, hot pepper sauce, ⅛ tsp black pepper, 1½ cups light cream, ½ cup chicken broth, 2 tbsp dry sherry
  4. 3 cups celery, ¾ cup frozen peas
  6. 2 tbsp breadcrumbs, 2 tbsp Parmesan, 1 tbsp butter
  8. paprika

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: About ¾ cup

Calories
270
Carbohydrates
13.5 g
Protein
5 g
Fat
22 g
Saturated Fat
12.5 g
Cholesterol
60 mg
Sodium
280 mg
Fiber
2 g
Total Sugars
4.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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