One, 6 oz. can store-bought crispy onions, such as French's
Instructions
Heat oven to 350 degrees. To a medium-lidded saucepan add the
chicken broth, one lb. green beans , and 1/2 tsp. celery salt. Season
with salt and pepper. Cover and bring to a boil over high heat. Lower
to medium-low heat and simmer, covered, about 20 minutes, until
beans are tender.
About 10 minutes before beans are done, melt butter in a large, oven
safe skillet over msedium-high heat. Add flour and whisk until
smooth, about 1-2 minutes. Slowly add heavy cream, whisking
constantly, followed by 1 cup of green bean broth.
Bring to simmer, reduce heat to medium-low. until thick enough to
coat your spoon, 5 to 7 minutes. Stir in nutmeg and remaining 1/2 tsp.
celery salt. Add salt and pepper. The sauce may taste overly
seasoned at this point.
Drain the original one pound of green beans and add to sauce. Add
the remaining thawed beans, season again with salt and pepper and
stir to combine. Transfer to casserole dish or keep in the skillet. Top
with crispy onions. Bake until golden brown, about 10 minutes. Cool
for 5 minutes.
Serving
Suggestions
Mike loved this dish because the beans were soft. I liked it too.
Originally Submitted
1/17/2025
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