Recipe by ANDREAK
"This is really a bean casserole. The mustard gives the cheese sauce a little bite. This recipe is a family favorite made at every holiday or Sunday dinner."
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processed American cheese, cubed
salt and pepper to taste
4 (14.5 ounce) cans
yellow wax beans, drained
When I first had this at Andrea's house last Thanksgiving I thought, "Mustard Beans? Um...okay." But let me tell you...YUM-MY!!! I stole the recipe from her and made it several times myself. If you make this dish, you will not be disappointed!
This was terrific. I followed the recipe pretty much as directed except I ball-parked the roue and the milk so I wouldn't end up with too much, and instead of using processed cheese, I used 1/4 cup parm and a 1/4 cup old cheddar. Wow, was it ever good.
Oh yummy. A great way to give a bland veggie a major kick!
As written, three stars as its bland. But you can easily get it to 4 stars by simply adding a little garlic powder and parsley (or other seasoning combos you enjoy). We also up the mustard and use cheddar cheese for more flavor. I use fresh beans and boil them for about 20 minutes before adding them to recipe and they seem to be cooked just right when they come out of the oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 169
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