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Steaming Green Bean Casserole

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Why is it that by the time all the food has passed around the table, the veggies are always cold? If you serve 'em like this, you'll have a piping hot casserole that everybody will enjoy.

Serves: 4

Cooking Time: 55 min

What You'll Need:
  • 1 can (10¾ ounces) condensed cream of chicken soup
  • 1 tablespoon all-purpose flour
  • 1 garlic clove, minced
  • 1 package (16 ounces) frozen French cut green beans, thawed
  • 1 package (16 ounces) frozen pearl onions, thawed and drained
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/2 cup crushed butter-flavored crackers
  • 1 tablespoon butter, melted
What To Do:
  1. Preheat the oven to 350 degree F. Coat an 8-inch square baking dish with cooking spray.

  2. In a medium bowl, combine the soup, flour, and garlic; mix well. Add the green beans, onions, and pimientos; mix well and spoon into the baking dish.

  3. In a small bowl, combine the crushed crackers and butter; mix well.

  4. Sprinkle over the top of the casserole and bake for 40 to 45 minutes, or until bubbly and the vegetables are tender.


Notes

Use reduced-fat soup and skip the butter and cracker topping. It'll still taste great!

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