|Water||6 Cup (96 tbs)|
|Vegetable oil||2 Teaspoon|
|Fine egg noodles||4 Cup (64 tbs) (Uncooked)|
|Half and half||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Frozen green beans||10 Ounce, thawed and drained (1 Package)|
|Toasted sliced almonds||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
In a large bowl, mix together cooked noodles, half and half, onion, 1/2 teaspoon salt, celery salt and pepper.
In a large heavy skillet, melt butter over medium heat.
Arrange half the noodle mixture on bottom of skillet.
Place beans over noodles.
Sprinkle with almonds then half the cheese.
Top with remaining noodle mixture.
Sprinkle with remaining cheese.
Cover and simmer over low heat until bottom is golden and cheese is melted.
To serve, invert skillet onto warm platter.
Cut Noodle Flip into wedges.
Makes 6 to 8 servings.