String Bean Casserole with Black Walnuts

This unusual casserole is one of the less notable recipes from Mrs. J. Millard Tawes’ “Favorite Maryland Recipes.” I love her little book for easy weeknight dinners but this recipe may have confirmed my suspicion that her book contains a lot of filler between the classics.

It’s fitting then for me to post it today because it is essentially filler on my own site. I have some great interviews and research-heavy posts coming up but it’s just not happening this week.

I thought I might write some fun facts about American Cheese but you can just head on over to Wikipedia for that.

In conclusion, try this recipe if you looooove black walnuts and have a lot to spare, but don’t try to swap this one out for the Thanksgiving mainstay or your family will disown you.

Recipe:

• 4 Tablespoons butter
• 6 Tablespoon flour
• 1 bay leaf
• 2 Cups  chicken stock
• 3 Cups cooked string beans
• .25 Lb  American cheese
• .25 Cup chopped black walnuts

If using fresh green beans, trim, halve and blanch or steam them until cooked but crisp. Brown butter in sauce pan over low heat with bay leaf. Add flour and stir until blended. Gradually add stock. Cook until smooth and thickened. Fold in cheese and stir until melted. Arrange beans in casserole dish. Pour the sauce over the beans and top with walnuts. Bake for 20 minutes at 350°

Recipe adapted from “My Favorite Maryland Recipes”