"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Green Bean Casserole Recipe

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This recipe for Green Bean Casserole, by , is from The Hurley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Sue Rowley
Added: Thursday, May 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of mushroom soup
1/2 cup light cream or milk
1 tbls. flour
1 tbls. butter
1/2 tsp. Worcestershire sauce
1/2 cup cheese
4 cups green beans
2 tbls. pimento
Salt and pepper
1/2 cup butter
Bread crumbs

Directions:
Directions:
Melt the butter and add the flour. Mix well. Add the soup, Worcestershire sauce, salt and pepper, and pimentos (if you want them). Add the cheese and stir until it melts. Pour over green beans and put in casserole pan. Mix the butter and bread crumbs and spread on top of casserole. Bake in oven until bubbly.

Personal Notes:
Personal Notes:
This is actually Aunt Vera's recipe, but I have stolen it!! This is the best green bean casserole ever. I make it all the time! Aunt Vera used cheddar cheese, but I usually use Velveeta. You can use any kind of cheese. This is so delicious.

 

 

 

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