TRADITIONAL GREEN BEAN CASSEROLE

 

The Sunday dinner was something I tried to maintain as a tradition during my playing days, although those long road trips made it a challenge. I remember enjoying pot roast and green beans for dinner after getting Dick Allen, of the Chicago White Sox, to fly out to right on a high fastball on a very hot Sunday afternoon. Allen came up to me after I walked off the mound and said, “You got me.”

But I considered it kind of a draw, because I didn’t strike him out.

 

PREP TIME: 10 MINUTES

COOKING TIME: 30 MINUTES

4 (14½-ounce) cans French-cut green beans, drained

1 (10¾-ounce) can concentrated cream of mushroom soup

1 cup sour cream

1 teaspoon kosher salt

1 teaspoon cracked black pepper

tablespoons unsalted butter, melted

1 cup coarsely crushed buttery round crackers (such as Ritz)

1 cup panko bread crumbs

1 Preheat the oven to 350°F.

 

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