| 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.