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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ham and a blend of seasonings make a plain green been bake spectacular! The recipe has been in my family for more than 30 years. Frances Whitson, Tiptonville, Tennessee Ingredients:
6 cups frozen cut green beans, thawed |
1 cup cubed fully cooked ham |
3 tablespoons butter, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup 2% milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
4 ounces process cheese (velveeta), cubed |
1 jar (4 ounces) diced pimientos, drained |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup dry bread crumbs |
Directions:
1. In a large bowl, combine the beans and ham; set aside. In a large saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; add the soup, cheese, pimientos, Worcestershire sauce, salt and pepper. Cook and stir until cheese is melted. Pour over bean mixture; toss to coat.
2. Transfer to a greased 2-qt. baking dish. Bake, uncovered at 350° for 40 minutes, stirring twice. Melt the remaining butter; toss with bread crumbs. Sprinkle over top. Bake 10-15 minutes longer or until golden brown. Yield: 8-10 servings.
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