Green Bean Casserole
By Margaret Rich Leverett
Servings : 4
16 ounces green beans, cooked to desired tenderness
1 can cream of celery soup
1 package bread crumbs, seasoned -- Pepperidge Farms
2 tablespoons margarine
Drain most of liquid from green beans. Pour beans into small casserole dish. Empty can of celery soup on top. Spread out evenly. Sprinkle enough of dressing mix over soup to cover it. Drizzle melted oleo over dressing mix. Place in preheated 350 oven. Cook until heated through, about 20 minutes. (May also replace Pepperridge Farms Crumbs with 1/2 sleeve of crushed saltines)
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