Ingredients
1 can (8 ounces) tomato sauce2 tablespoons diced pimientos1 tablespoon prepared mustard1/4 teaspoon salt1/8 teaspoon pepper1 pound fresh or frozen cut green beans, cooked1/2 cup chopped onion1/3 cup chopped green pepper1 garlic clove, minced2 tablespoons butter3/4 cup Velveeta
Preparation
In a large bowl, combine the first 5 ingredients. Add the green beans; toss to coat. Transfer to an ungreased 1-qt. baking dish. Cover and bake at 350° for 20 minutes.
Meanwhile, in a large skillet, saute the onion, green pepper and garlic in butter until tender. Sprinkle over beans. Top with cheese. Bake, uncovered, for 3-5 minutes or until cheese is melted.
