Green Bean Casserole

Dewonna LaFleur

  • 1 quart green beans
  • 8 oz sour cream
  • 1 can mushroom soup
  • 8 oz Velveeta® cheese
  • 24 crackers, crushed
  • Salt to taste
  • Pepper to taste

Put beans in the bottom of a 2 quart baking dish. Sprinkle with salt and pepper. Mix soup and sour cream; pour over beans. Slice cheese and place on top of beans. Cover with cracker crumbs.

Bake, uncovered, at 375° until hot, about 30 minutes.

Serves 8 people.





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