Homemade Green Bean Casserole
(from Lucianolinda’s recipe box)
Source: Pulaski Tech Culinary Arts-William Ginocchio, CEC
Categories: Vegetables- beans
Ingredients
- 2 lb. fresh green beans, cut into thirds
- 4 oz. unsalted butter
- 1/2 yellow onion, diced small
- 3 stalks celery, diced small
- 4 oz. all-purpose flour
- 2 quarts chicken stock
- salt and pepper to taste
- French-fried onions, s needed to top
Directions
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Heat the oven to 375 degrees.,
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Bring heavily salted water to boil in a large saucepan. Add the green beans and cook until they are just tender. Drain and shock in ice water. Set them aside.
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Melt the butter in a heavy-bottomed saucepan and saute the onions and celery. Add a little salt and pepper.
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When the vegetables are soft, stir in the flour to make a roux. If roux is dry and lumpy, add some more butter. If it is too liquid, add some more flour. Cook the roux for a few minutes, but do not brown it.
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Whisk in the stock a little at time to prevent lumps from forming. Continue adding the stock until the sauce is fairly thin. Simmer the sauce until it has thickened to a nice consistency. It should easily coat the back of a wooden spoon. Taste and adjust salt and pepper as necessary.
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Put the green bean in a large casserole pan and pour the sauce over the beans. Mix well. Bake at 375 degrees for about 30 minutes.
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Remove the casserole from the oven and top with your favorite French-fried onions. Or you can make your own onions by slicing them very thin, tossing them in seasoned flour, and frying them in hot oil.