Green Bean Casserole

• 1 pound green beans
• One 10 3/4-ounce can condensed cream of tomato soup
• 3 tablespoons prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• Dry bread crumbs
• (Paprika-about 1/2 teaspoon per cup)
• Dots of butter
• Grated Cheddar, Romano, or Parmesan
• 1 pound green beans
• Butter for greasing baking dish
• 3/4 cup milk
• One 10 3/4-ounce can condensed cream of mushroom soup
• 2/3 cup canned French-fried onion rings, plus additional 1/2 cup
• Salt and black pepper to taste

1. Preheat the oven to 350u0b0F. Wash and trim the stem ends from green beans. Place in a greased 8 x 8 x 2-inch baking dish.
2. In a medium bowl, mix cream of tomato soup, horseradish, Worcestershire sauce, salt, and paprika. Pour over beans and bake, covered, about 1 hour
3. Top with au gratin ingredients, below. Heat in broiler until the cheese is melted.
4. Completely cover the food with bread crumbs paprika, butter and cheese.
5. Place the dish in a preheated 350u0b0F oven or under the broiler 5 inches below the source of heat, and broil until a glazed golden crust is created.
6. Preheat the oven to 350u0b0F. Wash and trim the stem ends from green beans. Place in a buttered baking dish.
7. Mix milk, cream of mushroom soup, 2/3 cup canned French-fried onion rings, and salt and black pepper to taste
8. Pour over beans and bake, uncovered, about 30 minutes.
9. Sprinkle with 1/2 cup canned French-fried onion rings.
10. Bake until browned, 5 to 10 minutes.

green beans, condensed cream, horseradish, worcestershire sauce, salt, paprika, bread crumbs, paprika, butter, green beans, butter, milk, condensed cream, onion rings, salt

Taken from www.epicurious.com/recipes/food/views/green-bean-casserole-360809 (may not work)