ANNE'S GREEN BEAN CASSEROLE
I guess I was an adult before I figured out that my mother hated most vegetables as much as I did. She's awfully
fond of tomatoes and a few other things that may be either fruits or vegetables, that I never really noticed that
we hardly ever had asparagus, broccoli, or spinach. Which suited me fine. I didn't like them so much, so I didn't
rock the boat.
But we both tolerate green beans, so at our house on most occasions when a vegetable casserole was called
for, this is what we got. I can't say that liked it so much, but I ate it--giving thanks that at least it wasn't
2 cups green beans (It's a casserole. Use the can.)
1 cup beef broth
1 small can of mushroom bits and pieces
1/2 stick of butter
1 can Rotel tomatoes
2/7 can stewed tomatoes (this sounds made up, maybe the Rotel tomatoes are enough.)
instant onion flakes
Marinate beans for two hours in broth.
Sauté mushrooms in butter
Combine all and cook at 350 degrees for one hour.