Ingredients:
8 Thick slices of thick bacon diced and cooked to golden brown.
2 bunches of celery (peel each rib)
½ bulb of fennel thinly sliced
1 medium sized onion sliced
2 Tablespoons Bacon fat
1 ½ 8 oz. block of cream cheese (Land O Lakes)
12 oz Shredded Fuego Verde Cheddar (From Heber Valley Artisan Cheese)
3 oz Shredded Aggiano (Heber Valley Artisan Cheeses version of Parmesan)
1 Cup half and half
1 Can Cream of celery soup
2 Cups Panko bread crumbs
3 Tablespoons Melted Butter
Salt, pepper and spices of your choice.

Preheat oven to 400 degrees.

After all the ribs of celery are peeled, cut them in half lengthwise, and then those lengths in half again, then dice into ¼ inch pieces. In a saute pan use some of the bacon fat, add in the fennel, onions and celery, saute this for about 10 minutes till the celery starts to become tender. Add in the cream of celery soup, cream cheese and half and half. Stir till a smooth sauce forms. Add in ¾ of the shredded cheese and stir again till smooth. Place this into individual baking dishes or one large dish. In a mixing bowl, if it seems to thick, add a bit of ½ & ½ at this point. Combine the remaining cheese and bread crumbs, add in the melted butter and season. When combined, sprinkle liberally over the celery mixture. Bake at 400 degrees for 25 minutes or till bubbly and crust is golden brown.

Optional ideas: add roasted jalapenos for a nice kick!!

Serve alongside your favorite Halibut, pork or steak!!!