3 (16-ounce) cans French-style green beans
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
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.
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