Prep time
20 MIN
Total time
1 H 5 MIN
Serves
8

Ingredients

Directions

  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.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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