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| |
Ingredients |
| 1 can |
campbell’s mushroom soup |
| ¼ lbs |
velveeta cheese |
| 2 cans |
long whole green beans |
| |
pepper and garlic salt |
| 6 Tbsp |
bread crumbs |
| 2 Tbsp |
butter |
Directions
- Melt soup and cheese together.
- Pepper and garlic salt the beans.
- Brown bread crumbs in butter.
- Pour sauce over beans in casserole. Sprinkle bread crumbs over the top.
- Bake in the oven at 300-350 for 30 mins.
Appendix
- Originally, three and one tbsp bread and butter.