1 onion, thinly sliced
1/2 cup butter or margarine, divided
2 (10 ounce) packages frozen green beans, thawed and drained
1 cup dairy sour cream
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup shredded sharp natural Cheddar cheese
1 cup soft bread crumbs

Methods:

Saute onion in 1/4 cup butter or margarine. Add to combined beans, sour cream, flour and seasonings; mix lightly. Pour into greased 1 1/2-quart casserole. Sprinkle with cheese; top with crumbs tossed with 1/4 cup melted butter. Bake at 350 degrees F for 25 minutes.

1/2 pound bacon
1 1/2 pounds green beans, broken
1/2 red pepper pod
1 teaspoon salt

Methods:

Bring bacon to boil in a large pot of water. Cover and let simmer for 1 1/2 hours. Wash beans well and drain. Put into pot with bacon. Add red pepper and salt. Cook, uncovered, for at least 25 minutes or until beans are tender and the juice has cooked down.

3 tablespoons butter
1/2 cup chopped, salted cashews
2 tablespoons honey
1 pound fresh green beans, blanched, and drained

Methods:

Saute cashews in butter over low heat for 5 minutes. Add honey and cook 1 minute longer, carefully watching so as not to burn. Pour sauce over beans and toss until coated.

1 (20 ounce) can French-style green beans
1 can cream of mushroom soup
1 teaspoon soy sauce
1 can French-fried onions

Methods:

Mix beans, soup and soy sauce. Pour into a casserole. Top with onions. Bake at 375 degrees F for 15 to 20 minutes until bubbly.

5 (16 ounce) cans whole green beans (don’t drain)
1/2 pound bacon
1 large sweet onion, chopped
1/3 cup vinegar
3/4 cup sugar

Methods:

Fry bacon in a large skillet and remove to paper towels to drain. Saute onion in bacon grease until transparent. Dissolve vinegar and sugar together; pour into onions and bring to a boil. Add green beans and liquid. Cook down until beans are tender. Add a little water if needed.