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
1½ 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.
- LOADED YUKON GOLD SMASHED POTATOES
- TIA MARIA MEXICAN FLAN