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3 (16-ounce) cans French-style green beans Bacon drippings 2 tablespoons chopped onions 1 green pepper, chopped 1/2 cup chopped pimiento 2 tablespoons margarine 1 can cream of mushroom soup 1 (4-ounce) can of mushrooms, drained 1/2 pound Velveeta cheese 1/4 teaspoon Worcestershire sauce 1 cup Ritz cracker crumbs Butter Preheat oven to 375 degrees. In a saucepan cook beans in bacon drippings (enough to season) and then add onions. Drain. Place beans and onions in a 2-quart casserole. Saute green pepper and pimiento in margarine. Add soup, mushrooms, cheese, and Worcestershire. Cook until thick. Pour over beans in casserole. Sprinkle with cracker crumbs and dot with butter. Bake until heated thoroughly, about 30 minutes. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |