Miss Avery's Green Bean Casserole



4 Tbs (60 ml) butter or margarine

4 Tbs (60 ml) flour

2 cups (500 ml) milk, cream, or combination of the two

A grating of fresh nutmeg

Salt and freshly ground black pepper to taste

4 cups (1 L) cooked green beans (haricots)

1 8 oz (227 g) can sliced water chestnuts, drained

2 cups (500 ml) fresh or canned bean sprouts

1/2 cup (125 ml) grated Parmesan cheese

1/4 cup (60 ml) sliced almonds



Melt the butter in a saucepan over moderate heat. Add the flour and

cook, stirring constantly, until thoroughly incorporated with the

butter and is bubbly. Add the milk and/or cream and whisk constantly

until it boils. Season with nutmeg, salt, and pepper and remove from

the heat. In a 4 quart (4 L) casserole, layer the green beans, then

the water chestnuts, then the bean sprouts. Sprinkle the Parmesan

over this and pour the cream sauce over the top. Sprinkle with the

almonds and bake in a preheated 350F (180C) oven for 30 minutes, until

it bubbles. Serves 4 to 6.



Bon appetit from the Chef and staff at World Wide Recipes