1 (9 oz.) pkg. frozen French-style green beans
1 c. chopped carrot
1 c. chopped potato
1/2 c. chopped green pepper
1 tsp. dried savory, crushed
1/4 tsp. dried dill weed
1 c. dairy sour cream
1 tbsp. all-purpose flour
2 c. milk

Partially thaw beans; chop and set aside. In 3-quart saucepan, mix carrot, potato, green pepper, savory, dill weed, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in 2 cups water. Bring to boiling; reduce heat and simmer 10 minutes. Add beans; cook 5 minutes more or until vegetables are tender.

Blend sour cream and flour, stir in about 1 cup of the hot mixture. Return to saucepan. Stir in milk; heat until slightly thickened; do not boil. Makes 8 servings.