Eric Kim’s Green Bean Casserole

Ingredients

• 2 cup chicken broth
• 2 lb frozen cut green beans, thawed (Use 1 pound for simmering and the remaining 1 pound added to the sauce.)
• 1 tsp celery salt (Divided; ½ teaspoon for simmering the beans and ½ teaspoon for the sauce.)
• salt (To taste; season the beans and sauce, including assertively seasoning the sauce before adding the beans.)
• freshly ground black pepper (To taste.)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cup heavy cream
• 0.25 tsp ground nutmeg
• 1 can store-bought crispy onions (6-ounce can; such as French’s.)

Steps

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   In a medium lidded saucepan, combine the chicken broth, 1 pound of the thawed green beans, and ½ teaspoon celery salt. Season with salt and freshly ground black pepper.

3. 3

   Cover the saucepan and bring the mixture to a boil over high heat.

4. 4

   Reduce the heat to medium-low. Keep covered and simmer, stirring occasionally, until the beans are very tender, about 20 minutes.

5. 5

   About 10 minutes before the beans finish cooking, melt the butter in a large oven-safe skillet over medium-high heat.

6. 6

   Add the flour to the melted butter and whisk until smooth and beginning to turn golden, 1 to 2 minutes.

7. 7

   Slowly pour in the heavy cream, whisking constantly to incorporate it into the flour mixture.

8. 8

   Whisk in 1 cup of the green bean cooking broth. Bring the sauce to a simmer.

9. 9

   Reduce the heat to medium-low and cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, 5 to 7 minutes.

10. 10

    Stir in the nutmeg and the remaining ½ teaspoon celery salt. Season assertively with salt and pepper; the sauce should taste overly seasoned at this stage.

11. 11

    Drain the cooked green beans, then add them to the sauce.

12. 12

    Add the remaining thawed green beans. Taste and add more salt and pepper if needed, then stir to combine.

13. 13

    Transfer the creamy beans to a 2-quart casserole dish, or leave them in the oven-safe skillet.

14. 14

    Top the beans with the crispy onions.

15. 15

    Bake until the top is golden brown, about 10 minutes.

16. 16

    Let the casserole cool and set for at least 5 minutes before serving.

Notes

Yield is listed as 6–8 servings. The source does not specify the exact amount of salt or pepper; season to taste as directed.

Nutrition per serving

• side
• vegetarian
• baked
• comfort food
• holiday