1 lb. (4 c.) green beans, cut bias in 1-inch pieces (or use frozen green beans)
1/2 c. onion, chopped
1/3 c. green pepper, chopped
1 clove garlic, minced (or garlic powder)
2 tbsp. butter
1 (8 oz.) can tomato sauce
2 tbsp. pimento, chopped
1 tbsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. American cheese, shredded

Cook beans in boiling salted water for 20 minutes or until tender; drain. In saucepan, cook onion, green pepper and garlic in butter until tender, but not brown. Remove from heat; stir in tomato sauce, pimento, mustard, salt and pepper. Add beans.

Turn into 1 quart casserole. Cover and bake in 350 degree oven for 20 minutes or until heated through. Sprinkle cheese atop casserole. Bake, uncovered, for 3 minutes more or until cheese is melted. Serves 8.

(I sometimes mix some of the shredded cheese in the bean mixture.)