December 3: National Green Bean Casserole Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Green Bean Casserole
Categories: Beans, Vegetables, Dairy
Yield: 7 servings

2 c Chicken broth
2 lb Frozen cut green beans,
- thawed
1 ts Celery salt
Salt & fresh ground pepper
2 tb Unsalted butter
2 tb A-P flour
2 c Heavy cream
1/4 ts Ground nutmeg
6 oz Can store-bought crispy
- onions

Set the oven @ 350ºF/175ºC.

To a medium lidded saucepan, add the chicken broth, 1
pound green beans and 1/2 teaspoon celery salt. Season
with salt and pepper. Cover and bring to a boil over
high. Lower the heat to medium-low and simmer, still
covered and stirring occasionally, until the beans are
very tender, about 20 minutes.

About 10 minutes before the beans are done cooking, melt
the butter in a large, oven-safe skillet over
medium-high. Add the flour and whisk until smooth and
beginning to turn golden, 1 to 2 minutes.

Slowly add the heavy cream to the flour mixture,
whisking constantly, followed by 1 cup of the green bean
broth. Bring to a simmer, then reduce the heat to
medium-low and cook, whisking occasionally, until thick
enough to coat the back of a spoon, 5 to 7 minutes. Stir
in the nutmeg and remaining 1/2 teaspoon celery salt,
and season assertively with salt and pepper. (The sauce
should taste overly seasoned at this stage.)

Drain the green beans and add to the sauce. Add the
remaining thawed frozen green beans, season to taste
again with salt and pepper, if needed, and stir to
combine.

Transfer the creamy beans to a 2-quart casserole dish or
keep in the skillet. Top with the crispy onions. Bake
until golden brown on top, about 10 minutes. Let sit to
cool and set before serving, at least 5 minutes.

By: Eric Kim

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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