Ingredients
-
6
-
3
-
1/3
-
2
-
1/3
-
1
-
1
-
1
-
1
-
-
1/2
-
-
-
-
Directions
Green Bean and Celery Casserole, 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 , This was really good I did have to cut down the amounts as my DH won’t eat green beans (he ate some tainted home canned green beans when he was young) I will definitely be making this again , I ALMOST made this recipe Ha Ha used 1 pound of fresh green beans, and cut back on the other ingredients I added onion to the celery when I sauteed it in the butter Then I removed the celery and onion, added a bit more butter, and made the sauce right in the skillet with the flour and chicken broth When it was thick and bubbly, I returned the celery and onion, and added the cooked and drained green beans We needed the dish in a hurry, and this was the easiest way to prepare it to be ready fast without having to bake it in the oven It was delicious! I hope to have more time next time so that I can prepare it correctly I will make it again either using the shortcut version or making it right! Thanks for posting!
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Steps
|
1
Done
|
Steam the Beans Until Crispy, not Quite Done-- Set Aside. |
|
2
Done
|
Saute Celery in Butter Until Softened-- Set Aside. |
|
3
Done
|
Combine Chicken Broth, Flour and Seasonings in a Saucepan. |
|
4
Done
|
Stir and Cook Over Medium Heat Until Smooth, About 5 Minutes. |
|
5
Done
|
Add the Beans and Celery and Mix Well. |
|
6
Done
|
Pour Mixture Into 2, 4 Quart Casserole Dishes. |
|
7
Done
|
Bake at 350 Degrees 25 Minutes or Until Sauce Bubbles. |
