1 tbsp. butter
1 tbsp. flour
1 can condensed cream of mushroom soup
1/2 tsp. Worcestershire sauce
1/2 c. grated cheese
3 tbsp. chopped pimiento
1/2 c. light cream
2 (#303) cans green beans, drained
1/2 c. bread crumbs
1 tbsp. melted butter

Melt butter, add flour; blend. Add soup and sauce; mix well. Cook until thickened, stirring constantly. Add cheese, stir until melted. Add pimiento and light cream; blend. Pour this over the drained green beans in 1 1/2 quart casserole. Sprinkle with the crumbs, mixed with melted butter. Bake at 350 degrees for 30 minutes.