Thanksgiving Recipes

You Will Need
6 cups frozen cut green beans, thawed
1 cup cubed fully cooked ham
3 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup 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

What to Do
1. In a large bowl, combine the beans and ham; set aside.

2. In a 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. 3. 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.

4. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 minutes, stirring twice.

5. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake 10-15 minutes longer or until golden brown.

Serves 8-10