Ingredients:
6 (9 ounce) packages frozen Italian cut green beans
3 cups celery, diced, about 8 stalks
1/3 cup butter
2 (10 ounce) cans chicken broth
1/3 cup flour
1 teaspoon Italian parsley, minced
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon basil, minced
salt
1/2 cup toasted slivered almonds
Directions:
Steam the beans until crispy, not quite done– set aside.
Saute celery in butter until softened– set aside.
Combine chicken broth, flour and seasonings in a saucepan.
Stir and cook over medium heat until smooth, about 5 minutes.
Add the beans and celery and mix well.
Pour mixture into 2, 4 quart casserole dishes.
Bake at 350 degrees 25 minutes or until sauce bubbles.
Servings: 20
Time preparation: 15 min.
Time total: 40 min.