Recipe: Green Beans Rotel (using sour cream, onion and bacon, 1970's)

GREEN BEANS ROTEL


1 (10 3/4 oz.) can of mushroom soup, undiluted
1 (10 oz.) can RO-TEL Tomatoes and Green Chiles
3 tablespoons all-purpose flour
1 cup sour cream
1 onion, chopped
1 teaspoon salt
Dash ground black pepper
1 cup cracker crumbs or crushed croutons, divided use
4 slices crisp, cooked bacon, crumbled
2 packages (16 oz. each) frozen green beans, thawed (or 2 cans (16 oz. each) green beans, drained

Combine RO-TEL, (undiluted) soup, flour, sour cream, onion, salt, pepper and bacon to make a sauce.

Sprinkle 1/2 cup cracker crumbs or croutons on bottom of greased 1 1/2 quart casserole. Alternate layers of beans, tomatoes and green chilies and sauce in casserole. Sprinkle with remaining cracker crumbs.

Bake at 350 degrees F for 30 minutes or until lightly browned

Makes 6 servings
Source: Recipe pamphlet: Zesty Recipes Start with the Hot Tomato RO-TEL, Knapp-Sherrill Co., 1978