Holiday Green Bean Bake


  • 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
  • 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

    How to make it 

  • 1

    In a large bowl, combine the beans and ham; set aside.

  • 2

    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.

  • 3

    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.

  • 4

    Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 minutes, stirring twice.

  • 5

    Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake 10-15 minutes longer or until golden brown. Serves 8-10.

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