1 (28 ounce) can diced celery
1/2 cup olive oil
1 teaspoon coarse salt
1 1/3 cups chopped onion
1 (10.75 ounce) can condensed tomato soup
1/2 cup chicken broth
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can chicken broth
1 (10.75 ounce) can condensed chicken broth
1 (6 ounce) can chicken bouillon granules
1 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat olive oil over medium heat. Place celery in oil; saute until lightly browned, about 5 minutes. Dal Muette Celery Chowder
Combine 8 ounces celery, 1/4 cup olive mixture, chicken bouillon, pasta and mushrooms in large bowl. Mix well. Transfer mixture to an 8x12 inch casserole dish. Mix together chicken broth, 2, can mushroom soup and chicken broth and pour into baking dish. Place layer of celery mixture and chicken bouillon mixture in top of dish. Top with mushrooms. Pour remaining soup mixture over celery mixture and top with celery mixture.
Bake in preheated oven for 35 to 40 minutes; while the celery mixture is baking, combine celery soup and celery mixture with bouillon granules and sage. Bake an additional 5 to 10 minutes if using pan with removable bottom.