Green Bean and Celery Casserole

Total Time
Prep 15 mins
Cook 25 mins

I've had this recipe since 1968, cut from the local newspaper, and served at a large backyard party. It's been a favorite dish for many occasions, good for a buffet at home or to take to a potluck. You can easily halve this recipe for a smaller group.

Ingredients Nutrition


  1. Steam the beans until crispy, not quite done-- set aside.
  2. Saute celery in butter until softened-- set aside.
  3. Combine chicken broth, flour and seasonings in a saucepan.
  4. Stir and cook over medium heat until smooth, about 5 minutes.
  5. Add the beans and celery and mix well.
  6. Pour mixture into 2, 4 quart casserole dishes.
  7. Bake at 350 degrees 25 minutes or until sauce bubbles.


Most Helpful

This was really good. I did have to cut down the amounts as my DH won't eat green beans (he ate some tainted home canned green beans when he was young). I will definitely be making this again.

Connie Lea July 17, 2012

I ALMOST made this recipe...Ha Ha. I used 1 pound of fresh green beans, and cut back on the other ingredients. I added onion to the celery when I sauteed it in the butter. Then I removed the celery and onion, added a bit more butter, and made the sauce right in the skillet with the flour and chicken broth. When it was thick and bubbly, I returned the celery and onion, and added the cooked and drained green beans. We needed the dish in a hurry, and this was the easiest way to prepare it to be ready fast without having to bake it in the oven. It was delicious! I hope to have more time next time so that I can prepare it correctly. I will make it again either using the shortcut version or making it right! Thanks for posting!

ColCadsMom August 03, 2007

I really like this. It is a great quick way to get some of that creamy taste in a traditional greenbean casserole, but with a lot less calories. It is so easy and quick you can easily do it on a weeknight.

tara portee September 05, 2004

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