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   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   
        
     Uncle Dirty Dave's Archives   
       
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