Vicki's Green Bean Casserole

Holidays in my home are not complete without my Mom's green bean casserole. I had actually been married a couple years before I figured out that there was another *famous* green bean casserole recipe...and this was not it. This dish can be a meal all by itself, and sometimes in our house it is!

Ingredients:

2 cans green beans (drained)

1 small onion, chopped

1 can cream of mushroom soup

1/2 cup diced ham

1/2 cup breakfast sausage, browned & drained

1/2-1 cup shredded cheddar cheese

1 box stuffing mix, prepared

- Mix green beans, onion, cream of mushroom soup, ham, sausage, and cheese until well combined.

- Turn into buttered casserole dish.

- Top green bean mixtures with prepared stuffing mix.

- Bake at 350 degrees F for 30 minutes or until center reaches 170 degrees F.

Mushroom Soup + Stew Beef + Pasta Ribbons = YUM

Rainy, cooler, lazy Saturday here. Crock-pot? I think so!

Stew Beef in Mushroom Soup x3:

1 1/2- 2 lbs stew beef
1 can golden mushroom soup
1 can cream of mushroom soup
1 packet onion & mushroom dry soup mix
2 soup cans water

**Mix ingredients well in crock. Cook on low 6-7 hours, stirring every hour or so."

Pasta Ribbons:

I went to buy egg noodles at W-Mart (commissary got closed early), and found 'pasta ribbons'. They worked just fine! After cooking as directed and draining, we added them to the crock-pot mix.

Skillet Cooked Frozen Green Beans:

2 TBS butter or margarine
1 16 oz bag frozen cut green beans
salt & pepper to taste
1 tsp of minced (marinated) garlic
1/2 tsp minced dehydated onion

**Cook until green beans are tender.**

Made more rye bread today. Yes, it's just that good!