Ingredients:

• 1 bag & 1 box frozen French-cut string beans (precooked)
• 3 tbsp. butter
• 3 tbsp. flour
• 1 pt. sour cream
• 0.6 lb Gruyere cheese
• 1 box cornflakes
• 2 tsp. sugar
• 2 tbsp. minced onions

Preparation:

In a double boiler melt butter. Stir in flour until smooth. Stir in sour cream and minced onion. Add cheese until melted. Add sugar. It will be thick and lumpy. Spread over string beans. Top with cornflakes. Bake at 350ºF/175ºC until heated through.

Ingredients:

• 1 stick butter or margarine
• 1 can whole kernel corn with liquid
• 1 can creamed corn
• 1 egg
• 1pkg. Jiffy corn muffin mix

Preparation:

Preheat oven to 400ºF/200ºC. While preheating oven, let butter melt in 9x12 inch baking pan (do not let butter get brown). Meanwhile, mix together whole kernel corn, cream corn, egg and muffin mix, including liquid from corn! Pour into pan with melted butter, stirring butter into the mixture. Return pan to oven and bake for 15-20 minutes or until golden.

Ingredients:

• 1 pkg. frozen broccoli
• 1 can cream of mushroom soup
• 1 onion (chopped)
• 2 cups rice (cooked)
• ⅔ lb. Velveeta cheese
• 1 stick butter or margarine

Preparation:

Fry onion in margarine, lower heat. Add can of soup and the Velveeta cheese (cubes). Stir until cheese is melted. Combine frozen broccoli and rice in casserole; pour cheese mixture over broccoli and rice. Bake at 350ºF/175ºC for 30 minutes.