Ingredients
2 cans French-style green beans
1 can white Shoe Peg corn
1 medium or large onion
1 can cream of mushroom soup
1/4 c. milk
1 (8 oz.) cup sour cream
2 c. Ritz cracker crumbs
1 stick margarine
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
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Melt 1/2 stick margarine in boiler. Chop onion and saute in margarine. Drain beans and corn and mix with onion. Pour in casserole dish. Mix soup and milk and pour over vegetables. Spread sour cream over top. Cover casserole with cracker crumbs. Melt other 1/2 stick margarine and drip over cracker crumbs. Brown in a 350° oven.