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Julie’s Creamy Celery Bake

Clean one bunch celery and chop into chunks approximately 1 inch long, discard tops.  Chop one small onion.
Sauté celery in 2 tsp. butter (more if needed) for about 5 minutes then add the onion.  Cook over medium heat until celery is beginning to soften and onion is beginning to brown. Mix in dill, salt, and pepper (to taste) and add 1 Tbsp. lemon juice (if you can afford the carbs the flavour is great!).  Add 1/4-1/2 cup heavy cream and simmer for a few seconds to thicken slightly (taste sauce for seasoning and add dill or salt or pepper as needed).  Pour into casserole dish or loaf pan.  Top with 1/2 cup or more of shredded mozzarella and a good sprinkle of grated Parmesan.  Bake in medium high oven (350-400?) until bubbly and beginning to brown on top.  The celery will be firm but soft and not slimy or mushy.  I ate half a pan of this for dinner tonight... it just hit the spot!  I'm going to try the same thing with salmon or boneless chicken chopped up in it next time!