Green Bean Casserole

• 2 (9 oz.) pkg. frozen cut green beans
• 1 (10 oz.) can condensed cream of mushroom soup
• 3/4 c. milk
• 1/2 tsp. pepper
• 1 (2.8 oz.) can Durkee French fried onions
• 1 onion, chopped
• 2 cloves garlic, crushed or pressed
• 3 Tbsp. butter
• 1 c. uncooked rice
• 2 1/2 c. chicken broth
• 1 tsp. marjoram
• 1 tsp. chervil
• 2 tsp. parsley
• 1/2 tsp. thyme
• 1 1/2 lb. potatoes
• 1 tsp. salt
• 3 Tbsp. vegetable oil
• 1 medium onion, chopped
• 1 large green pepper, diced
• salt
• freshly ground pepper
• cooked broccoli spears
• 1 can cream of mushroom soup
• 3 to 4 slices American cheese
• 1 c. Pepperidge Farm dressing
• 2 Tbsp. butter or margarine
• 1/2 c. chopped onion

1. Place cooked broccoli in a casserole dish.
2. Top with onion soup and cheese in that order.
3. Mix dressing with margarine and sprinkle over top.
4. Bake at 350u0b0 for 30 minutes.

green beans, condensed cream, milk, pepper, onions, onion, garlic, butter, rice, chicken broth, marjoram, chervil, parsley, thyme, potatoes, salt, vegetable oil, onion, green pepper, salt, freshly ground pepper, broccoli spears, cream of mushroom soup, american cheese, dressing, butter, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978833 (may not work)