Green Beans w/ Filberts
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Why I Love This Recipe
Ingredients You'll Need
2 Tb. minced onion
2 Tb. thinly sliced celery
2 Tb. butter
1 (16 -17 oz.) can green beans, drained
1 can cream of chicken soup
3/4 c. chopped toasted filberts
1 Tb. grated Parmesan or Romano cheese*
paprika
Directions
Cook onion and celery in butter 'til golden brown and tender.
Add beans and soup to onions and celery, then add filberts. Mix; turn into greased 1 qt. casserole. Sprinkle with cheese and paprika.
Bake in 350º oven 25 min.
Chopped toasted filberts: Spread about 1 c. shelled filberts in shallow pan; roast in very slow oven, 275º for 20 min.; remove and let cool slightly. Rub filberts between layers of terry cloth or nylon net to remove most of the brown skins, then chop coarsely. (Filberts prepared this way have a superior flavor.) If you do not have filberts, substitute chopped toasted pecans or almonds for them. Toast them, also, for about 20 min. in a slow oven; cool slightly and chop.
Kay's note: * Use fresh grated Parmesan or Romano, not the powdery stuff!!
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