#2545 - Creamed Green Beans

(by Shirley McNevich)

1 - 10oz. bag frozen green beans
1 - 3oz. Philadelphia cream cheese (softened to room temperature)
1 TBSP milk
3/4 tsp. celery seed
1/4 tsp. salt
1/4 tsp. pepper

Cook green beans according to bag directions--drain them. In a bowl add cream cheese and milk--stir until mixed. Add celery seed, salt and pepper--stir. Pour cream cheese mixture over hot green beans. If not hot enough, microwave on high for 1-2 minutes in a microwave safe bowl.

#2505 - Bacon Green Beans

(by Shirley McNevich)

1 package frozen green beans (cooked according to bag directions with 1 tsp. salt in water)
4 slices cooked bacon (crumbled)
1 cup (or more) shredded cheddar cheese
pepper (optional)

Prepare green beans according to bag directions with 1 tsp. salt in the water. When green beans are tender, remove from heat and drain. Grease a casserole dish and put drained green beans in the greased dish. Sprinkle green beans with pepper if desired. Sprinkle shredded cheddar cheese all over the top of the green beans. Sprinkle the crumbled bacon over the top. Bake at 350 degrees until cheese melts and green beans are hot.

#374 - Steak Stroganoff

(by Shirley McNevich)

1 1/4 lb. steak cut into thin slices
1 sliced medium onion
1 1/2 cups water
3 cups egg noodles, uncooked
1/2 lb. (8 oz.) Velveeta cheese, cut into pieces
1 - 10oz. package frozen green beans
1 - 10.75 oz. can Campbell's condensed cream of mushroom soup
1/2 tsp. pepper

Spray a large skillet with Pam. Add steak and onions--cook and stir on medium-high heat 4 minutes or until steak is done to your taste. Stir in water and bring to a boil. Add uncooked noodles--return to a boil. Reduce heat to medium and cook 7 minutes or until noodles are tender, stirring frequently. Add Velveeta cheese, green beans, soup and pepper--stir. Cook until cheese is melted and everything is mixed and hot.