(by Shirley McNevich)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 tsp. salt
1 cup Breakstone's sour cream
1/4 tsp. garlic salt
2 quarts green beans (2 large cans or 4 small cans)
1/4lb. shredded cheddar cheese (or more)
3 slices buttered bread (cut into bite sized pieces)
In a bowl add soup, sour cream, salt, garlic salt--stir. Add drained green beans and shredded cheddar cheese--stir. Pour mixture into a greased 2 qt. casserole dish. Spread buttered bread pieces on top. Bake at 350 degrees for 30-40 minutes or until hot.
No comments:
Post a Comment