Celery Mushroom Bake with Goat Cheese & Pecans

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 2 tbsp (30 mL) butter
  • 1 lb (454 g) button mushrooms, halved
  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1 tbsp (15 mL) chopped fresh marjoram leaves
  • 2 cloves garlic, finely chopped
  • 1/4 tsp (1 mL) ground black pepper
  • 8 stalks celery, cut diagonally into ½” (1 cm) slices
  • 3/4 cup (185 mL) goat cheese
  • 1/4 cup (60 mL) unsalted pecans pieces
  • 1 tbsp (15 mL) chopped fresh parsley leaves


  1. Melt butter until it starts to turn brown in large non-stick skillet at medium heat. Add mushrooms and cook and stir until golden brown. Remove from heat.
  2. Combine soup, marjoram, garlic, pepper, mushrooms and celery in shallow 11” x 8” (28 x 20 cm) baking dish. Dot small portions of cheese over surface and sprinkle with pecans.
  3. Bake, uncovered, at 400°F (200°C) until sauce is bubbling and cheese starts to brown - about 30 minutes. Sprinkle with parsley.

Recipe tips

  • If fresh marjoram is not available, 1 teaspoon (5 mL) dried marjoram leaves can be substituted. Crushing dried herbs between your fingers, as you add them to dishes, releases and distributes their flavours.
  • Cream cheese is a handy replacement for goat cheese in the topping.

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    May 19, 2013

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    February 9, 2013

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Amount Per Serving
Calories 140
Fat 9 g
Sodium 310 mg
Carbohydrate 8 g
Dietary Fibre 2 g
Protein 6 g
Calcium 6 %DV

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