Green Bean and Celery Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
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I've had this recipe since 1968, cut from the local newspaper, and served at a large backyard party. It's been a favorite dish for many occasions, good for a buffet at home or to take to a potluck. You can easily halve this recipe for a smaller group. Ingredients:
6 (9 ounce) packages frozen italian cut green beans |
3 cups celery, diced, about 8 stalks |
1/3 cup butter |
2 (10 ounce) cans chicken broth |
1/3 cup flour |
1 teaspoon italian parsley, minced |
1 teaspoon garlic powder |
1 teaspoon rosemary |
1 teaspoon basil, minced |
salt |
1/2 cup toasted slivered almonds |
Directions:
1. Steam the beans until crispy, not quite done- set aside.
2. Saute celery in butter until softened- set aside.
3. Combine chicken broth, flour and seasonings in a saucepan.
4. Stir and cook over medium heat until smooth, about 5 minutes.
5. Add the beans and celery and mix well.
6. Pour mixture into 2, 4 quart casserole dishes.
7. Bake at 350 degrees 25 minutes or until sauce bubbles.
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