1 can (approx. 14.5 ounces) French-style green beans, drained
1 can or jar (approx. 15 ounces) small whole onions, drained
2 tablespoons diced drained pimiento
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/4 cup fine bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons melted butter
In a lightly buttered 1 1/2-quart casserole, combine green beans, onions, diced pimiento, and mushroom soup. Combine topping ingredients; sprinkle over the top of the casserole. Bake, uncovered, at 350° for 25 to 30 minutes.Serves 4.