Holiday Green Bean Bake

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 6 cups frozen cut green beans, thawed
• 1 cup cubed fully cooked ham
• 3 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• 1/2 cup milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

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[ingredients-right]

• 4 ounces process cheese (Velveeta), cubed
• 1 jar (4 ounces) diced pimientos, drained
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dry bread crumbs

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] In a large bowl, combine the beans and ham; set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] In a saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Reduce heat; add the soup, cheese, pimientos, Worcestershire sauce, salt and pepper. Cook and stir until cheese is melted. Pour over bean mixture; toss to coat.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 minutes, stirring twice.[/step-item]

[step-item number=”5″ image_url=”” title=”” ] Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake 10-15 minutes longer or until golden brown. Serves 8-10.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest