Creamy Green Bean Bake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 392. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 9-ounce package frozen French-style green beans or one 16-ounce can French-style green beans
- 1 7 1/2-ounce can semicondensed cream of mushroom soup
- 1/4 cup dairy sour cream or plain yogurt
- 1 tablespoon diced pimiento
- 1/4 of a 3-ounce can (1/3 cup) french-fried onions
Instructions
- Cook frozen beans according to package directions; drain. (Or, drain canned beans.) In a 1-quart casserole combine soup, sour cream, and pimiento. Stir in beans. Bake in a 350° oven 20 to 25 minutes or till bubbly. Top with onions. Bake 5 minutes more.
- Microwave directions: Cook frozen beans according to package microwave directions; drain. (Or, drain canned beans.) In a 1-quart casserole combine beans, soup, sour cream, and pimiento. Micro-cook, uncovered, on 100% power (high) 4 to 6 minutes or till bubbly; stir twice. Top with onions. Cook on high 30 seconds.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Green Bean Casserole - Baked!" by Caito Potato; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/9255579@N04/15747904458. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.