Patsy Holdman, BHS
- 3 cans cut green beans
- 1 carton sour cream
- 1 can cream of mushroom soup
- 1 (8 oz) package Velveeta® cheese
- 25 to 30 crackers
Drain green beans and place in buttered casserole dish and sprinkle with garlic salt. Mix sour cream and mushroom soup together and pour over beans. Slice cheese thin and place on top. Next, cover cheese with buttered cracker crumbs.
Bake at 350° for 25 to 30 minutes.