Green Bean Casserole

Irma S. Rombauer

Makes 6 servings

Ingredients

1 pound green beans

One 10 3/4-ounce can condensed cream of tomato soup

3 tablespoons prepared horseradish

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon paprika

Dry bread crumbs

(Paprika—about 1/2 teaspoon per cup)

Dots of butter

Grated Cheddar, Romano, or Parmesan

1 pound green beans

Butter for greasing baking dish

3/4 cup milk

One 10 3/4-ounce can condensed cream of mushroom soup

2/3 cup canned French-fried onion rings, plus additional 1/2 cup

Salt and black pepper to taste

Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a greased 8 x 8 x 2-inch baking dish.

In a medium bowl, mix cream of tomato soup, horseradish, Worcestershire sauce, salt, and paprika. Pour over beans and bake, covered, about 1 hour

Top with au gratin ingredients, below. Heat in broiler until the cheese is melted.

Completely cover the food with bread crumbs paprika, butter and cheese.

Place the dish in a preheated 350°F oven or under the broiler 5 inches below the source of heat, and broil until a glazed golden crust is created.

Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a buttered baking dish.

Mix milk, cream of mushroom soup, 2/3 cup canned French-fried onion rings, and salt and black pepper to taste

Pour over beans and bake, uncovered, about 30 minutes.

Sprinkle with 1/2 cup canned French-fried onion rings.

Bake until browned, 5 to 10 minutes.